Warm Chimichurri Potato Salad

This Warm Chimichurri Potato Salad is the perfect transition dish between seasons. Roasted potatoes tossed in flavors like cilantro, parsley and lime team up with a bunch of friends to create this incredibly herbaceous dish. All the things you love about summer meets that warm and filling sensation, gearing your tummy up for all the fall cozies. It’s a hit but don’t take my word for it. Try it while the season is still here!

Prep Work for Warm Chimichurri Potato Salad

• While an Instant Pot is not mandatory for the prep of the potatoes I highly recommend it in lieu of the traditional boiling pot process and so much more.
• Also, chimichurri can be made by hand simply by chopping herbs and mixing in additional ingredients but again I love the ease through this automated process.
• If you have parchment paper available to you, I highly recommend using it during the roasting portion of this recipe.

Shop my pantry and spice cabinet to find ingredients you’ll need for this recipe.

Ingredients Needed for Warm Chimichurri Potato Salad

• 2 lbs baby potatoes
• 1 cup water
• 1/2 cup parsley (packed)
• 1/2 cup cilantro (packed)
• 1/2 cup olive oil
• 1/4 cup red wine vinegar
• 1 small shallot
• 3-5 garlic cloves
• 1 tsp honey
• 1 tsp dried oregano
• 1/2 tsp crushed red pepper
• zest of half a lime
• salt and pepper to taste

How to make Warm Chimichurri Potato Salad

1. Preheat oven to 425F.
2. In an Instant Pot add your cleaned potatoes, water and pinch of salt. Set to pressure cook on high for 5 minutes.
3. Once complete release pressure valve and drain potatoes. Cut potatoes into quarters, place on an oven safe pan and drizzle with olive oil and season with salt and pepper to taste.
4. Place in the oven and cook for 25 minutes or until potatoes are golden. Be sure to flip potatoes half way through.
5. In a food processor add your parsley, cilantro, olive oil, red wine vinegar. shallot, garlic, honey, oregano, crushed red pepper, lime zest and salt.
6. In a mixing bowl add your roasted potatoes and chimichurri sauce. Combine until potatoes are generously coated.
7. Plate and finish with additional drizzle of chimichurri, squeeze of lime and flaky sea salt.

Notes and Modifications

All chimichurri sauce may be used but I typically mix in a little over half of the full batch. If you find yourself with leftover sauce I recommend topping salads or fried eggs. I really love how chimichurri can elevate any dish. Stay curious and get creative with your own flavor combos!

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