Hard

Chimichurri Potato Salad

Name: Chimichurri Potato Salad
Prep time: 16 min
Cook time: 108 min
Total time: 124 min
Yield: 4 servings
Ingredients: 3 pounds russet potatoes , peeled; 2 tablespoons kosher salt

Total Time

2h 4m

16m prep · 108m cook

Servings

4 people

Rating

—

Difficulty

Hard

2 views

🌱 Vegan 🥬 Vegetarian 🌾 Gluten-Free 🥛 Dairy-Free 🥜 Nut-Free ☪️ Halal ✡️ Kosher

Chef John's chimichurri potato salad is bright and herbaceous, comforting and satisfying like any potato salad, but at the same time vibrant in both color and flavor. It's also the best potluck or barbecue take-along salad: it complements anything from the grill, there are no perishable ingredients, and it's delicious warm or cold.

Vegan Gluten-Free Nut-Free Fried asian filipino korean spicy savory european greek mediterranean middle eastern region halal kosher healthy_fats side sour plant_based american_region italian latin american processed_meat

Ingredients

3 pounds russet potatoes , peeled
2 tablespoons kosher salt

Instructions

1

Cut potatoes in quarters lengthwise, and then slice across into 3/8 inch thick pieces.
2

Place potatoes in a pot with 2 tablespoons kosher salt and enough cold water to cover; bring to a simmer over high heat. Reduce the heat to medium-low and simmer until just barely tender. Potatoes may cook in 10 minutes or less once water is simmering, so test early and often—the tip of a knife should slide in easily.
3

Drain potatoes thoroughly and let cool in the strainer until just warm, about 20 minutes; transfer into a bowl and set aside.
4

Combine garlic, red pepper flakes, cumin, black pepper, dried oregano, olive oil, champagne vinegar, and salt in a blender or blender cup. Blend until smooth; add fresh oregano, cilantro, and parsley, and continue blending until a relatively smooth purée is formed.
5

Pour over potatoes and mix thoroughly with a spatula. Cover and refrigerate for at least 1 hour and up to 12 hours.
6

Remove from the refrigerator to sit at room temperature for 1 hour. Stir in chives, then taste and adjust seasoning. adding more salt if necessary. The texture of the salad can be adjusted with more oil and vinegar, or a spoon of mayonnaise for a creamier version.