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
Chimichurri potato salad
  • Ready in: 20 mins
  • Serves: 4
  • Price: 32p per serving
Nutritional Info
Each 201g serving contains
  • Fat med
    11.5g
    16%
  • Saturates low
    1.8g
    9%
  • Sugars low
    3.4g
    4%
  • Salt low
    0.02g
    <1%
  • Energy 925KJ 221KCAL
    11%
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.