Try this Argentine chimichurri potato salad recipe
Argentine chimichurri potato salad is a lively dish that marries the zesty chimichurri sauce with the comforting texture of potatoes. Hailing from Argentina, chimichurri traditionally complements grilled dishes but has gained popularity in vegetarian cuisine for its bold flavors. This eggless, vegetarian version introduces a South American twist to classic potato salad, ideal for those eager to enliven their meal options. Let's get cooking!
Gather the following ingredients
For this vibrant salad, gather two pounds of halved baby potatoes, one cup of finely chopped fresh parsley; half a cup of olive oil, a quarter cup of red wine vinegar, three minced garlic cloves, one tablespoon dried oregano; and one teaspoon red pepper flakes, adjustable for taste. Season with salt and pepper. This recipe makes about six servings.
Preparing the potatoes
Begin by boiling the halved baby potatoes in a large pot of salted water. They should become tender enough to pierce with a fork, typically in 15 to 20 minutes. Once they reach this point, drain and transfer them to a large bowl to cool. It's crucial to avoid overcooking the potatoes so they keep their shape within the salad.
Making chimichurri sauce
While your potatoes are cooling down, prepare the chimichurri sauce. In a medium bowl, combine one cup finely chopped parsley, three minced garlic cloves, half a cup olive oil, one-quarter cup red wine vinegar, one tablespoon dried oregano, and one teaspoon red pepper flakes. Season with salt and pepper according to your taste preferences. Whisk all these ingredients together until well combined.
Combining ingredients
Once your potatoes have cooled slightly, it's time to add the chimichurri sauce. Drizzle the vibrant, herby mixture over the potatoes, taking care to pour it evenly. With a gentle hand, toss the potatoes in the bowl, ensuring each piece is well-coated with the sauce. The residual heat from the potatoes will work to blend the flavors together, creating a harmonious and delicious salad.
Serving suggestions
After mixing, let the Argentine chimichurri potato salad sit for at least 10 minutes before serving. This interval is vital for the flavors to meld, intensifying the dish's taste. Preferably serve this salad at room temperature or chilled, based on your liking. The rest period ensures a more flavorful and harmonious salad, making the wait worthwhile for a delightful culinary experience.
