If you love roasted potatoes or chimichurri then this chimichurri potato salad recipe is for you. Seasoned cubed potatoes air fried (can be baked too) to perfection and then tossed in fresh homemade chimichurri sauce.
It is flavorful, with each bite fully soaked in the goodness of the fresh herby sauce, and it is so satisfyingly delicious! Let's make this easy side dish together.
If you have never tried chimichurri sauce with potatoes before then you are missing a great deal. It's like a warm potato salad but instead of using boiled potatoes, this is roasted. I can't even begin to tell you how delicious these herby babies are. This is a delicious no mayo potato salad that can actually contend with the real thing.
I have the classic potato salad recipe and pesto potato salad here on the blog, but whenever I am looking to switch things up from the norm then this no mayo potato salad it is.
You can also say I am a little obsessed with chimichurri sauce (one with cilantro to be precise). Ever since I tried making mine from scratch in 2016, I haven't looked back, I literally add it to everything including green salad. I can confidently say that you will love this chimichurri potato salad recipe. It's great for lunch, dinner, or as an appetizer. It is so good, you may not want to share, so I recommend you double this recipe to make up that and watch it fly off the table.
Related posts: chimichurri rice and air fryer baby potatoes.
Why you will love this chimichurri potato recipe
- It is so flavorful and easy to make.
- The potatoes can be air fried (or baked) which is what I did. this significantly cut down on the cooking time.
- nutritious and makes a delicious side dish
Chimichurri potato salad ingredients
You will need the following handful of ingredients to make this delicious potato side dish.
- Potatoes: I used large all-rounder potatoes but you can use baby potatoes
- Smoked paprika
- Olive oil
- Garlic
- Parsley leaves
- Cilantro leaves
- Dried oregano
- Red pepper flakes
- Red wine vinegar
- Salt and black pepper to taste
How to make chimichurri potato
First, you make the chimichurri: Wash the cilantro and parsley, at fry or air dry. Remove the herbs from the stem and with a sharp knife, finely chop the herbs and garlic and transfer into a bowl. To the same bowl, add oregano, red paper flakes, red wine vinegar, olive oil, salt and black pepper and mix to combine. Cover the bowl with a plastic film and place it in the fridge for the flavor to meld until you need it.
PS: use a food processer or food chopper to make the sauce if you prefer
Roast the potatoes: wash the potatoes and pat them dry then cube them into bite sizes. Transfer into a bowl, season with smoked paprika, salt, black pepper, and olive oil, and mix until evenly combined. Spray the air fryer basket lightly with oil, and add the seasoned potatoes to the air fryer basket. Air fry at 400F/200C for 15-20 minutes shaking the basket halfway through the cooking time. Cooked potatoes will be fluffy on the inside and crispy and golden brown on the outside
Baking instructions: season the potatoes and place them on a baking tray lined with parchment paper in a single layer and roast for 20-30 minutes or so at 385F/190C until golden brown and crispy.
Combine: Once the potatoes are fully cooked, transfer to a bowl while it is still hot. Pour the chimichurri sauce over the cubed potatoes, toss or stir to combine. Leave for about 5 minutes before you serve so that the potatoes can absorb the flavors of the sauce. Serve warm and enjoy!
What to serve it with
You can serve this herby potato salad the same way you serve potato salad or any warm potato salad.
Tips
- Make the chimichurri sauce a day ahead of time for the flavors to meld beautifully before you use it.
- Add more red pepper flakes or smoked paprika for extra flavor and spice.
- If you are not a big fan of cilantro, omit and increase the amount of parsley leaves used to make this herby sauce recipe.
Chimichurri Potato Salad Recipe
Ingredients
- 2 lb potatoes
- 1 teaspoon smoked paprika
- ⅓ cup chimichurri sauce
- 1 Tablespoon Olive oil
- Salt and black pepper to taste
chimichurri sauce ingredients
- 3 large garlic cloves finely chopped
- 30 g Parsley leaves finely chopped
- 20 g Cilantro leaves finely chopped
- ½ Tablespoon dried oregano
- 1 teaspoon red pepper flakes
- 1 Tablespoon red wine vinegar
Instructions
Make the chimichurri sauce
- To a bowl, add chopped parsley, chopped cilantro, chopped garlic, oregano, red paper flakes, red wine vinegar, olive oil, salt and black pepper and mix to combine. Cover the bowl with a plastic film and place it in the fridge for the flavor to meld until you need it.
Air fry or roast the potatoes
- Wash the potatoes and pat them dry then cube them into bite sizes.
- Transfer into a bowl, season with smoked paprika, salt, black pepper, and olive oil, and mix until evenly combined.
- Spray the air fryer basket lightly with oil, and add the seasoned potatoes to the air fryer basket.
- Air fry at 400F/200C for 15-20 minutes shaking the basket halfway through the cooking time. Cooked potatoes will be fork tender, fluffy on the inside, and crispy and golden brown on the outside
- Baking instructions: season the potatoes and place them on a baking tray lined with parchment paper in a single layer and roast for 20-30 minutes or so at 385F/190C until golden brown and crispy.
Combine
- Once the potatoes are fully cooked, transfer to a bowl while it is still hot. Pour the chimichurri sauce over the cubed potatoes, toss or stir to combine.
- Leave for about 5 minutes before you serve so that the potatoes can absorb the flavors of the sauce. Serve warm and enjoy!
Notes
Nutrition
Nutritional data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients and brands you use. Under no circumstances will thedinnerbite.com be responsible for any loss or damage resulting for your reliance on nutritional information.
And there you have it, a simple and quick flavored butter recipe you can make at home in no time. As always, if you made this recipe, I would love to hear from you! Kindly rate the recipe 5 star and leave me feedback in the comment section below. Tag me @thedinnerbite on Instagram and save it away to your Pinterest. Please subscribe to the blog if you haven’t for free new recipes in your inbox.
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