Chimichurri Potato Salad

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Labor day is fast approaching, last big grilling day before we hit fall and go back. I have just the dish for you, Chimichurri Potato Salad! Perfect to make ahead but easy enough to make the day of as well. You can serve this warm or cold. Chimichurri is usually made to eat with meat but since I’m a vegetarian I make it with potatoes and it’s so so delicious.

I roast the potatoes with chimichurri sauce until they are nice and crispy on the edges. I then top it with more of the fresh chimichurri once the salad had cooled down. You are going to have to take my word for it on how good it is and try for yourself. It’s lemony, fresh, and has a kick to it… All of my favorite flavors in one. 

I have used chimichurri on grilled tofu, veggies, pasta, cauliflower steak… The list goes on. I like to make a lot of the chimi sauce and use it on different things through the week. It is so versatile and you can use SO many fresh herbs in it, so perfect for the summer. I hope you will enjoy this! 

Stay happy, stay hungry!

Prep time: 5 minutesCook time: 25 minutesTotal time: 30 minutesMakes: 4-6 servings


  • 1-1/2 cups chimichurri 
  • 2 lbs baby potatoes, halved or quartered (depending on the size)
  • Salt to taste
  • Pepper to taste 


  • ½ cup extra virgin olive oil (good quality preferred)
  • 1 ½ cup parsley, roughly chopped
  • 1 cup cilantro, roughly chopped
  • 4 garlic cloves
  • 4 sprigs green onions
  • 1 jalapeño
  • 1 lemon, juiced 
  • 1 tsp oregano (fresh or dry)
  • 2 ½ tbsp red crushed pepper
  • Cracked black pepper to taste
  • Salt to taste


  1. Preheat the oven to 450 degrees.
  2.  In a chopper or blender add the garlic cloves, jalapeño, and green onions. Blend it coarsely. Then add the parsley, cilantro, oregano, lemon juice, red crushed pepper, salt, and pepper. Blend until everything comes together. Take everything out in a bowl and add olive oil, mix well. 
  3. In a pan add the halved potatoes, generously salt and pepper them. Then add half of the chimichurri and mix well. Bake for 25 minutes at 450 degrees. Once roasted cool them to room temperature. 
  4. Add the remaining chimichurri to the potatoes and mix well. 
  5. Serve!


  • I used a gourmet blend of baby potatoes (red, purple, and white). You can use what you find. 
  • It would taste the same with whatever potatoes you have as well. 
  • The chimichurri does need a lot of oil for it to stay fresh for a while, but you can add the olive oil to your taste. 
  • Make sure you use really good quality olive oil.

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