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.
For the salad:
1kgsmall new potatoes
350gfresh green beans,trimmed and cut in half
3green onions,finely sliced
juice from 1/2 a lemon
For the chimichurri dressing:
1medium bunch fresh flat-leaf parsley,trimmed of thick stems (1 cup firmly packed)
1fresh red chili,deseeded and sliced (or sub 1/4 teaspoon red pepper flakes)
1tablespoonfresh oregano leaves(or sub 1 teaspoon dried oregano)
5tablespoonsextra-virgin olive oil
2tablespoonsred wine vinegar
freshly ground black pepper,to taste
1/4teaspoonsmoked 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.