This chimichurri potato salad is a delicious variation of potato salad with the added bright flavors of chimichurri. Chimichurri sauce is made of cilantro, green onions and red wine vinegar, this recipe combines those flavors with a mayonnaise base, tender potatoes and hard boiled egg like you would find in a traditional potato salad.
![](https://www.flypeachpie.com/wp-content/uploads/2024/02/chimmichuri-potato-salad-768x1024.jpg)
As you can see this dish is bright green! These colors really pop and scream freshness! Because of the color, this would be a fun side dish for St. Patrick’s day or for any spring or green themed meal.
![shallow focus photography of green leaves](https://www.flypeachpie.com/wp-content/uploads/2024/03/pexels-photo-1275204.jpeg)
Because chimichurri is usually served on top of or along side, grilled steak or grilled meats, this potato salad would be a great side dish for a barbecue! The bright flavors will compliment the smokiness from any grilled proteins.
![](https://www.flypeachpie.com/wp-content/uploads/2024/02/chimmichuri-potato-salad-4-768x1024.jpg)
What you need to make this chimichurri potato salad:
Serves 6
- 3 green onions
- 1/2 bunch cilantro
- 2 tablespoons mayonnaise
- 1/4 teaspoons black pepper
- 1 1/2 tablespoons red wine vinegar
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 24 ounces potatoes – red, yellow or russet, cut into bite size pieces
- 1 hard boiled egg – peeled, diced
Instructions
- Boil potatoes in lightly salted water until potatoes are tender all the way through.
- Drain and set aside.
- Hard boil your egg, peel, dice and set aside.
- In a blender or food processor, add green onions, cilantro, mayonnaise, black pepper, red wine vinegar, Dijon mustard, sugar and salt and blend until smooth.
- In a bowl, add potatoes, diced hard boiled egg and chimichurri sauce then mix together well.
- Chill until salad is cold then serve. *Salad can also be served warm if desired.
Here are a few other recipes you may also enjoy:
Cheesy Ranch Dressing Chicken Baked Shells Pasta Recipe
Smoked Salmon Southwest Salad
Thai Mango Cashew Salad
Chimichurri Potato Salad
Ingredients
- 3 green onions
- 1/2 bunch cilantro
- 2 tablespoons mayonnaise
- 1/4 teaspoons black pepper
- 1 1/2 tablespoons red wine vinegar
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 24 ounces potatoes – red yellow or russet, cut into bite size pieces
- 1 hard boiled egg – peeled diced
Instructions
- Boil potatoes in lightly salted water until potatoes are tender all the way through.
- Drain and set aside.
- Hard boil your egg, peel, dice and set aside.
- In a blender or food processor, add green onions, cilantro, mayonnaise, black pepper, red wine vinegar, Dijon mustard, sugar and salt and blend until smooth.
- In a bowl, add potatoes, diced hard boiled egg and chimichurri sauce then mix together well.
- Chill until salad is cold then serve. *Salad can also be served warm if desired.