Argentinian·Side Dish
Chimichurri Potato Salad
A vibrant, herb-forward Argentinian-inspired potato salad that replaces traditional mayonnaise with a zesty, garlic-heavy chimichurri sauce. Using russet potatoes ensures maximum dressing absorption for a side dish that stays bright and green, making it perfect for outdoor cookouts and picnics.
Prep
20m
Cook
15m
Total
35m
Serves
6
Method
- 01
Peel the russet potatoes and slice them into uniform pieces between 1/4 and 1/2 inch thick (ideally 3/8 inch). Place the cut potatoes into a saucepan with cold, fresh water.
Watch · 0:38
- 02
Add 2 tablespoons of kosher salt to the water. Bring to a simmer over high heat, then reduce to medium-low to maintain a gentle simmer. Cook until the potatoes are just tender when pierced with a knife but not falling apart. Drain well and let sit in a strainer until barely warm.
Watch · 1:36
- 03
While the potatoes cool, combine garlic, dried chili flakes, cumin, black pepper, kosher salt, dried oregano, olive oil, champagne vinegar, and cayenne in a blender. Blend until smooth.
Watch · 2:44
- 04
Add the fresh oregano, cilantro, and the entire bunch of Italian parsley to the blender. Pulse and blend until the herbs are finely pureed into a vibrant green sauce.
Watch · 3:24
- 05
Place the warm potatoes in a large bowl and pour the chimichurri dressing over them. Gently toss with a spatula to thoroughly coat every piece.
Watch · 4:15
- 06
Cover and refrigerate for at least 2 hours to allow the flavors to mingle. Before serving, let the salad sit at room temperature for an hour to take the chill off, then stir in the fresh chives and adjust the salt to taste. Garnish with extra chives and flowering herbs if desired.
Watch · 5:10
From Chef John
“No potato variety soaks in a dressing quite like the russet does.”
“You are after all the Eva Peron of what's going on.”
“If you don't [like garlic and herbs], it's very strange that you're still watching.”