Sort of inspired by South American cooking recently, so made this awesome and easy Chimichurri Potato Salad along with a Baked Herbed Mexican Rice. (Yes, baked!) 😍

So Chimichurri is something I’ve always wanted to try or eat, and I had an abundance of Parsley lying at home, so had to make this Chimichurri Potato Salad! Honestly, it probably tastes as good as pesto, if not better. It’s so fresh. And literally goes well with so many dishes. So I made a Chimichurri Potato Salad with it because the Potatoes take up all that flavour so well. Very easy to make! 🙂

#chimichurri

Chimichurri Potato Salad

Ingredients (Serves 4):

3-4 Large Potatoes (boiled and diced)
1 tbsp Olive Oil
Salt, Pepper to taste

Chimichurri: (makes 1/2 cup – Use as per taste preference)
1 cup Fresh Parsley Leaves
1/4 cup Basil Leaves
2 tbsp Coriander Leaves
6-8 Garlic cloves (peeled, whole)
1 tsp Red Chilli Flakes
2 tbsp Extra Virgin Olive Oil
1/2 tsp Salt
5-6 Peppercorns

Method:

1. Start with boiling your potatoes. Once boiled, dice them up and fry them off in some quick oil for 1-2 minutes. Let them cool down and keep them refrigerated till you make your Chimichurri.
2. For the Chimichurri, take all your ingredients in a blender and pulse well till it becomes a nice and coarse paste (like pesto).
3. Adjust for salt and squeeze half a lemon and mix in the paste.
4. Let your Chimichurri also cool down because this salad is best enjoyed cold and not warm.
5. When serving, mix 2 tbsp of the Chimichurri with the potatoes, toss well till the potatoes have the Chimichurri nicely coated. Add more if you like more of that Chimichurri taste. Such a simple and tasty salad!

Looking for more salad recipes? You can check them out here. https://thekitchenfoodie.com/tag/salad/