Chimichurri Potato Salad
Here's a South American twist on an American favorite! Tender potatoes are tossed in an herby blend of finely chopped parsley, garlic, oregano and cilantro and tossed with chopped red onion, garlic, lemon juice, and red wine vinegar.
Ingredients
- 1 1/2 lb fresh small red potatoes cut lengthwise in quarters
- 1 Tbsp fresh red onion trimmed and diced
- 1/2 clove garlic peeled and minced
- 1 tsp fresh parsley minced
- 1 tsp fresh cilantro leaves minced
- 1 tsp fresh oregano leaves minced
- 3 Tbsp canola oil
- 2 Tbsp water
- 2 Tbsp lemon juice
- 1 Tbsp red wine vinegar
- 1/8 tsp kosher salt
- 1/8 tsp ground black pepper
Instructions
- In steamer basket, steam potatoes until fork-tender, 8 to 10 minutes. Drain. Cool.
- Chimichurri: Toss onion, garlic, herbs, oil, water, lemon juice, vinegar, salt, and pepper together.
- Combine potatoes and Chimichurri. Toss to coat. Cover and chill if appropriate. Or serve.
Nutrition
Calories: 130kcalCarbohydrates: 17gProtein: 2gFat: 6gSodium: 30mgFiber: 2g
Note: Since everyone’s health history and nutritional needs are so different, please make sure that you talk with your doctor and a registered dietitian to get advice about the diet and exercise plan that‘s right for you.