This flavour-packed chimichurri potato salad is the perfect choice for anyone looking for a healthy and delicious side dish that is easy to prepare. It’s packed fresh herbs and garlic, plus green beans! My favourite combo with potatoes. It’s the perfect healthy and easy to prepare side dish that’s ideal for anyone looking for a bold and flavourful potato salad — one WITHOUT mayonnaise.
What’s is chimichurri sauce?
Chimichurri originated in Argentina and is typically served as an intensely flavourful garlic and herb sauce for steak. But it’s also amazing on pretty much everything, especially in summer when you are doing a lot of grilling since it doubles up as a great marinade. It’s fantastic with chicken, fish, vegetables AND as a sauce for potatoes! It’s made of fresh herbs, garlic, red wine vinegar and olive oil. Parsley and oregano are the traditional herbs used, however you can also add fresh cilantro to the mix or even a little dill. Whatever herbs you like best!
Chimichurri Recipe ala Elle
My version of chimichurri is with garlic, plenty of it. But you can also sub out some of the garlic for a shallot. And I use fresh a fresh red chili rather than chili flakes. Both versions are really nice. I’ve experimented with this sauce quite a bit, more vinegar, less vinegar, with a little smoked paprika, and without. Basically I love this herb sauce. Every version of it. It’s fresh, zingy, has a bit of a kick and is such a nice way to change up a traditional potato salad. Especially if you are looking for one that is mayo-free or simply vegan. So this is my final take on the famous sauce of Argentina. Hope you enjoy it as much as I do!
I’m a big fan of green beans and potatoes together, so have a few different summer salads pairing these two together. Check out these other recipes:
- Roasted Corn and Potato Salad with Green Beans
- Tahini Green Beans and Potatoes
- New Potato Salad with Green Beans and Cherry Tomatoes
Or take a look at ingredients page to view potato recipes or green bean recipes for more inspiration!
Chimichurri Potato Salad with Green Beans
For the salad:
- 1 kg small new potatoes
- 350 g fresh green beans, trimmed and cut in half
- 3 green onions, finely sliced
- 4 radishes, finely sliced
- juice from 1/2 a lemon
For the chimichurri dressing:
- 1 medium bunch fresh flat-leaf parsley, trimmed of thick stems (1 cup firmly packed)
- 3 garlic cloves, minced
- 1 fresh red chili, deseeded and sliced (or sub 1/4 teaspoon red pepper flakes)
- 1 tablespoon fresh oregano leaves (or sub 1 teaspoon dried oregano)
- 5 tablespoons extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1/2 teaspoon sea salt
- freshly ground black pepper, to taste
- 1/4 teaspoon smoked paprika (optional – for a subtle smoky flavour)
Place the potatoes in a large pot of cold salted water. Bring to a boil, then reduce the heat and simmer, uncovered until fork-tender, 10 to 14 minutes. Drain the potatoes and cut in half or quarters, depending on size. Transfer the potatoes to a large mixing bowl.
While potatoes cook, make the chimichurri. Blend the dressing ingredients in a food processor or using an immersion blender until a loose paste forms.
Toss with hot potatoes with the chimichurri and set aside to cool. This helps the potatoes take on some flavor from the sauce.
Meanwhile, refill the pot with water, bring it to a boil, and fill a large bowl with ice cold water. Add the green beans to the boiling water and cook for 2 minutes (until crisp-tender). Using a slotted spoon or tongs, strain and transfer beans to the ice water to stop the cooking process. After 1 minute, drain into a colander and transfer to a clean kitchen towel to dry.
Add the green beans, green onions, and radishes to potatoes. Drizzle with the fresh lemon juice and gently toss. Season with more salt and pepper, to taste.
Serve and enjoy!
- I like to serve this potato salad at room temperature but it can also be served while it is still warm.
- This Chimichurri Potato Salad is also nice served over a handful of young arugula leaves.
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