Chimichurri potato salad

Chimichurri potato salad

Our South American-style chilli and herb dressing adds colour and spice to this simple dish.

By , 21 September 2015

(5 votes)

Chimichurri potato salad

  • 20 Mins

  • Serves: 4

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Nutritional Info
Each 201g serving contains

  • Energy

    925KJ

    221KCAL

    11%

  • Fat

    11.5g

    med

    16%

  • Saturates

    1.8g

    low

    9%

  • Sugars

    3.4g

    low

    4%

  • Salt

    0.02g

    low

    <1%
of your reference intake.
Typical energy values per 100g: 460kJ/110kcal.
Ingredients
  • 1 red chilli, de-seeded and finely chopped
  • 1 clove garlic, finely chopped
  • 2 tbsp chopped fresh parsley
  • 1 small red onion, finely chopped
  • 1/2 level tsp dried oregano
  • 2 tbsp red wine vinegar
  • 4 tbsp olive oil
  • 2 tbsp lime juice
  • 600g Charlotte potatoes
Method

  • Mix together the chilli, garlic, parsley, onion, oregano, vinegar, oil and lime juice. Season, cover and leave in the fridge to infuse for at least 2 hours.

  • Halve or quarter the potatoes to get even-sized chunks. Boil in salted water for 10-15 minutes, until tender.

  • Drain the potatoes, then gently toss with the chimichurri dressing while still hot. Leave to cool, tossing once or twice to get an even coating. Best served at room temperature.