Description
A fresh and tangy potato salad with a vibrant chimichurri sauce. Smashed potatoes soak up the herb dressing.
Ingredients
Scale
- 1.5 lbs baby potatoes
- 1 cup fresh parsley, chopped
- 1/2 cup fresh cilantro, chopped
- 2 tablespoons fresh oregano, chopped
- 3 garlic cloves, minced
- 1/2 cup olive oil
- 2 tablespoons red wine vinegar
- 1/2 teaspoon red pepper flakes
- Salt to taste
- Black pepper to taste
Instructions
- Boil potatoes in salted water until tender, about 15 minutes. Drain and let cool slightly.
- Place potatoes on a baking sheet. Use a fork or potato masher to gently smash each potato until flat but still in one piece.
- In a bowl, mix parsley, cilantro, oregano, garlic, olive oil, vinegar, red pepper flakes, salt, and pepper. Stir to combine.
- Pour chimichurri over smashed potatoes. Toss gently to coat.
- Serve warm or at room temperature.
Notes
- You can add diced red onion or bell pepper for extra crunch.
- Adjust red pepper flakes to your spice preference.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Argentine
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg