Ingredients
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)
Instructions
- 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!
Nutrition
Notes
- 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.