Red Chimichurri Idaho® Potato Salad

Red Chimichurri Idaho Potato Salad


  • 1 1/2 pounds Baby Dutch Yellow Idaho® Potatoes
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon kosher salt
  • 1 teaspoon red chili flakes
  • 1 1/2 teaspoons paprika
  • 1 tablespoon dried oregano
  • 2 tablespoons fresh lemon juice
  • 1/3 cup red wine vinegar
  • 1/2 large red bell pepper, chopped
  • 1/2 bunch fresh cilantro, trimmed
  • 1 bunch fresh parsley, trimmed
  • 3 green onions
  • 6 large garlic cloves, peeled
  • 1 cup extra virgin olive oil


  1. Place the potatoes in a large pot and cover with cold water. Place over high heat and bring to a boil. They are small so they should be done in about 10 minutes. (How to test for doneness: insert a steak knife in the middle of a potato. If it slides off easily they are done.) Careful not to overcook them or they will turn into mashed potatoes.
  2. Strain the potatoes and allow the potatoes to cool slightly.
  3. In a food processor, add all of the remaining ingredients (except the oil) in a food processor. Pulse until the ingredients are roughly chopped.
  4. Slowly drizzle in the oil while pulsing the food processor. I prefer the chimichurri to be a little thick and chunky, but that is a personal preference.
  5. Halve or quarter the potatoes into more manageable bites.
  6. In a large bowl, gently toss the potatoes with a quarter of the chunky chimichurri, to begin, adding more as needed. The remaining red chimichurri can be used to marinate your veggies and or your steak for the meal.

Yield: 4 servings

If you choose to store the remaining chimichurri, place a seal tight jar and know that it will keep in your refrigerator for about a week.

Courtesy Latino Foodie

Recipe and photo used with permission from: Idaho Potato Commission