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5 from 1 vote

Chimichurri Potato Salad

The flavors of chimichurri sauce, cilantro, green onion and red wine vinegar combined with traditional mayonnaise based potato salad.
Prep Time10 minutes
Cook Time15 minutes
Course: Dinner, Side Dish
Cuisine: Side dish, vegetables
Keyword: Easter, grilled, Potatoes, Salad, side dish, Vegetables
Servings: 6 servings

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.