Honey cilantro chimichurri potato salad is a gorgeously green, fresh, unique, zippy, and zesty side dish that is mayonnaise-free and perfect to serve at any hot summer party or soiree!
This chimichurri potato salad will make you want to grab some maracas and a sombrero and start shouting, "Ole!".
Loaded with fresh green herbs and a touch of honey, this easy side dish would be an excellent accompaniment to any holiday menu or fun family gathering.
Easy Chimichurri Potato Salad
Chimichurri potato salad is exploding with the flavor profiles of cilantro, cumin, and a kick of cayenne. It also perfectly pairs with Pollo Asado Tacos, Creamy Chicken Enchiladas, or these thick and juicy Cowboy Burgers loaded with grilled pickles and onion straws.
The simple and smooth chimichurri dressing gives the dish that velvety texture a potato salad should have, and the added touch of honey compliments the heat from the cayenne and rounds out the flavor, leaving you with an amazing and refreshing side dish that's filling and satisfying.
Chimichurri Ingredients
It may seem like there are a lot of ingredients for this chimichurri potato salad, but it comes together very quickly because they're all thrown together in a blender or food processor and give it a good zhoosh.
To Make the Chimichurri Sauce:
- ¾ cup fresh cilantro
- 1 cup fresh parsley
- 2 tbsp sweet onion minced
- 2 cloves garlic peeled and chopped
- ⅓ cup red wine vinegar
- ½ cup extra virgin olive oil
- 2-3 tbsp honey
- ½ tsp ground cumin
- ⅛ tsp cayenne pepper
- salt & pepper to taste
Honey Cilantro Chimichurri Potato Salad
Ingredients
For the potatoes:
- 2.5 lbs small Yukon gold or red potatoes scrubbed clean
- 1 teaspoon salt
For the Honey Cilantro Chimichurri Dressing:
- ¾ cup fresh cilantro
- 1 cup fresh parsley
- 2 tablespoon sweet onion minced
- 2 cloves garlic peeled and chopped
- ⅓ cup red wine vinegar
- ½ cup extra virgin olive oil
- 2-3 tablespoon honey
- ½ teaspoon ground cumin
- ⅛ teaspoon cayenne pepper
- salt & pepper to taste
Instructions
For the potatoes:
- Chop the potatoes into one inch pieces, and place into a large stock pot.
- Cover the potatoes with water and bring to a boil.
- Reduce heat to medium-low and simmer until cooked through and tender, about 18-22 minutes.
- Drain completely then add the potatoes directly back to the pot you cooked the potatoes in.
- Immediately pour in the honey cilantro chimichurri dressing and gently toss to coat.
- Serve warm, at room temperature, or chilled, dependent upon your preferences.
- Enjoy!
For the Honey Cilantro ChimiChirri Dressing:
- Add all ingredients to a blender or food processeorand blend until smooth.
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