Chimichurri Potato Salad with Green Beans

Chimichurri Potato Salad with Green Beans

A healthy and flavorful chimichurri potato salad recipe made with a vibrant and flavorful herb sauce and market fresh green beans. Perfect alternative to a traditional potato salad or for anyone wanting to enjoy a mayo-free or vegan potato salad.
Course Salad
Category Mediterranean
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Calories 423 kcal
Autor Elle


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)


  1. 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.
  2. While potatoes cook, make the chimichurri. Blend the dressing ingredients in a food processor or using an immersion blender until a loose paste forms.
  3. Toss with hot potatoes with the chimichurri and set aside to cool. This helps the potatoes take on some flavor from the sauce.
  4. 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.
  5. 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.
  6. Serve and enjoy!