Kitchen notes · a little help before you start
Chimichurri Potato Salad
Chimichurri Potato Salad is made with little potatoes, cilantro/parsley blend, and oregano.
- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Original yield
- Serves 4
- Ingredients
- 10 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Sides
- Cuisine
- American
- Preparation & total time
- Prep: 16–30 minutes · Total: 31–60 minutes
A few quick notes
1. Allow for chilling
Include the chilling step when deciding when to start.
2. Allow for cooling
Include the cooling stage before the next step.
3. Match the cuts in the method
Use the chopping, slicing or cutting preparation specified.
Get to know the ingredients
little potatoes
In the method: Cut little potatoes in half and boil them in a large pot of water.
fresh cilantro/parsley blend (chopped)
In the method: Meanwhile, chop the cilantro, parsley, oregano, and shallot.
fresh oregano (chopped)
In the method: Meanwhile, chop the cilantro, parsley, oregano, and shallot.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
Ingredient note
Source: 1.5 pounds little potatoesIngredient note
Source: 1/2 cup (packed) fresh cilantro/parsley blend (chopped)Ingredient note
Source: 1 tablespoon fresh oregano (chopped)Ingredient note
Source: 1 tablespoon shallot (about half a shallot) (chopped )Ingredient note
Source: 3 cloves garlic (minced)Ingredient note
Source: 1/4 teaspoon red pepper flakes (crushed red pepper)Ingredient note
Source: 1 tablespoon red wine vinegarIngredient note
Source seasoning: Salt & pepper (to taste)Ingredient note
Source seasoning: Salt & pepper (to taste)Ingredient note
Source: 1/4 cup olive oil
How to make it
0 of 3 steps completeMake room for Chimichurri Potato Salad
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Finish as directed
Potato salad can be served immediately, but I like it give it at least an hour to chill and have the flavors meld together.
A few questions you might have
What should I prepare first?
Set out the pot. Start with this step: Cut little potatoes in half and boil them in a large pot of water.
Which preparation step should I plan for?
Include the chilling step when deciding when to start.
What happens at the end?
Potato salad can be served immediately, but I like it give it at least an hour to chill and have the flavors meld together.
How do I plan the ingredient amounts?
This version serves 4. Use the ingredient amounts listed for that yield. If you change the number of portions, check equipment and the full method as well as the shopping quantities.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: saltandlavender.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.