This chimichurri potato salad is a delicious variation of potato salad with the added bright flavors of chimichurri. Chimichurri sauce is made of cilantro, green onions and red wine vinegar, this recipe combines those flavors with a mayonnaise base, tender potatoes and hard boiled egg like you would find in a traditional potato salad.
As you can see this dish is bright green! These colors really pop and scream freshness! Because of the color, this would be a fun side dish for St. Patrick’s day or for any spring or green themed meal.
Because chimichurri is usually served on top of or along side, grilled steak or grilled meats, this potato salad would be a great side dish for a barbecue! The bright flavors will compliment the smokiness from any grilled proteins.
What you need to make this chimichurri potato salad:
Serves 6
- 3 green onions
- 1/2 bunch cilantro
- 2 tablespoons mayonnaise
- 1/4 teaspoons black pepper
- 1 1/2 tablespoons red wine vinegar
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 24 ounces potatoes – red, yellow or russet, cut into bite size pieces
- 1 hard boiled egg – peeled, diced
Instructions
- Boil potatoes in lightly salted water until potatoes are tender all the way through.
- Drain and set aside.
- Hard boil your egg, peel, dice and set aside.
- In a blender or food processor, add green onions, cilantro, mayonnaise, black pepper, red wine vinegar, Dijon mustard, sugar and salt and blend until smooth.
- In a bowl, add potatoes, diced hard boiled egg and chimichurri sauce then mix together well.
- Chill until salad is cold then serve. *Salad can also be served warm if desired.
Here are a few other recipes you may also enjoy:
Cheesy Ranch Dressing Chicken Baked Shells Pasta Recipe
Smoked Salmon Southwest Salad
Thai Mango Cashew Salad
Chimichurri Potato Salad
Ingredients
- 3 green onions
- 1/2 bunch cilantro
- 2 tablespoons mayonnaise
- 1/4 teaspoons black pepper
- 1 1/2 tablespoons red wine vinegar
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 24 ounces potatoes – red yellow or russet, cut into bite size pieces
- 1 hard boiled egg – peeled diced
Instructions
- Boil potatoes in lightly salted water until potatoes are tender all the way through.
- Drain and set aside.
- Hard boil your egg, peel, dice and set aside.
- In a blender or food processor, add green onions, cilantro, mayonnaise, black pepper, red wine vinegar, Dijon mustard, sugar and salt and blend until smooth.
- In a bowl, add potatoes, diced hard boiled egg and chimichurri sauce then mix together well.
- Chill until salad is cold then serve. *Salad can also be served warm if desired.