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Chimichurri Potato Salad
Prep Time:
20
minutes
minutes
Total Time:
1
hour
hour
15
minutes
minutes
Servings:
6
Servings
Author:
Nick Evans
Ditch the bland potato salad this summer. For this version, I roast the potatoes and then toss them in a tangy and spicy sauce.
Ingredients
3
pounds
new
,
red potatoes, diced
3
tablespoons
olive oil
1
teaspoon
kosher salt
2-3
stalks celery
,
diced (don't roast the celery)
Chimichurri sauce:
½
white onion
,
diced
½
red pepper
,
diced
3-4
cloves
garlic
,
minced
⅓
cup
fresh parsley
,
minced
1
tablespoon
fresh thyme
,
minced
1
teaspoon
red pepper flakes
A big pinch salt and pepper
⅓
cup
olive oil
⅓
cup
red wine vinegar
2
cups
Greek yogurt
Instructions
Dice potatoes and toss with olive oil and salt. Roast at 400 degrees for about an hour, stirring halfway through.
Mix all the sauce ingredients together in a big bowl. Stir in roasted potatoes and diced celery.
Let sit overnight if possible or just chill for a few hours.
Nutrition
Serving:
1
Side
|
Calories:
398
kcal
|
Carbohydrates:
45
g
|
Protein:
12
g
|
Fat:
20
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
14
g
|
Trans Fat:
0.003
g
|
Cholesterol:
3
mg
|
Sodium:
436
mg
|
Potassium:
1130
mg
|
Fiber:
6
g
|
Sugar:
5
g
|
Vitamin A:
759
IU
|
Vitamin C:
65
mg
|
Calcium:
119
mg
|
Iron:
3
mg