Skip to Content

Chimichurri Potato Salad

Vegetarian

This bright and flavorful chimichurri potato salad combines crispy roasted potatoes, sautéed onion and red bell pepper, and fresh homemade chimichurri. It’s simple, takes just 25-minutes to prepare, vegan, and gluten-free.

Close up of bowl of chimichurri potato salad.

Jessica Halverstadt is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate, I earn from qualifying purchases.

What’s to love about this recipe?

  • It’s a great choice for those with dietary restrictions! This potato salad contains no dairy or meat products thus it is vegetarian/vegan. It is also gluten-free.
  • It can be served warm or cold! Rather than boiled potatoes, this salad calls consists of roasted potatoes. It can be served immediately while the potatoes are still warm and crispy, which is my preference, or refrigerated until cool. Personally, I’m not a huge fan of the texture of the cold roasted potatoes, however, this method does allow the flavors more time to meld and is still tasty.
  • It’s so flavorful! This vegan potato salad is so bright and fresh. It’s herbaceous and zesty with buttery notes from the potatoes and sweet notes from the sauteed bell pepper and red onion.
Bowl of potato salad with a blue towel and fresh herbs.

What is chimichurri?

Originating in Argentina, this versatile sauce is used both as a cooking ingredient and as a condiment commonly served with grilled meat. Fresh and vibrant, it typically consists of fresh parsley, oregano, garlic, olive oil, and red wine vinegar, however, there are many variations to include ingredients such as shallots or onions, lemon juice, and cilantro.

Ingredients (+ notes & substitutions)

Ingredients for chimichurri potato salad (see recipe card).
  • Olive oil: For roasting the potatoes and for the chimichurri. I recommend using a higher quality olive oil for the chimichurri if possible.
  • Baby gold potatoes: New (or baby) potatoes are great for roasting because they are waxier as opposed to starchier and have thin skin, making them ideal for this roasted potato salad.
  • Black pepper: For seasoning the potatoes.
  • Kosher salt: For seasoning the potatoes and the chimichurri.
  • Fresh parsley: The predominant herb in the chimichurri.
  • Cilantro: Leaves and small stems.
  • Oregano: Because this recipe calls for such a small amount of oregano it is perfectly acceptable to use dried oregano rather than fresh. If, however, you have some fresh oregano hanging around I encourage you to use that.
  • Shallot: One small-medium shallot or half of a large one.
  • Garlic: I typically use two nice-sized cloves of garlic but feel free to adjust to taste.
  • Red wine vinegar: Could sub for Sherry vinegar.
  • Red pepper flakes: For a slight kick – totally optional, however.
  • Red bell pepper: The red bell pepper adds a touch of sweetness to the salad.
  • Red onion: The onions are sauteed bringing out more of the sweet notes which balance well with the salt, acid, and little bit of heat from the red pepper flakes.

How do you make chimichurri potato salad? (+ tips)

  1. Preheat oven to 400 degrees.
  2. Thoroughly grease two large baking sheets and arrange the potato slices in one layer amongst them. Brush the potatoes with olive oil and season with salt and pepper.
Sliced potatoes on baking sheet.

3. Bake for 20-25 minutes alternating the baking sheets between the top and bottom positions in the oven after ten minutes.

Roasted potatoes on a sheet pan.

4. Meanwhile, prepare the chimichurri by processing all of the ingredients in a food processor fit with a blade attachment until smooth and combined. Set aside.

Chimichurri in food processor.

5. Heat 1/2 tablespoon olive oil in a large sauté pan over medium-high heat. Add the onion and red bell pepper and sauté for five minutes stirring occasionally. Remove from heat and transfer to a medium-large bowl.

Sautéed red bell pepper and red onion.

6. Transfer the cooked potatoes to the bowl with the sautéed veggies. Add the chimichurri and toss to combine.

7. Serve warm or refrigerate for at least 30 minutes to allow the salad to cool and for the flavors to meld. Add salt and pepper to taste.

How to store

Refrigerate leftovers in an airtight container for up to five days.

Bowl of vegan potato salad with fresh herbs.
Close-up of potato salad.

More potato salad recipes you may like:

  • Chipotle Potato Salad: Mexican twist on a classic; this chipotle potato salad is bursting with flavor. Creamy, smoky, and spicy; incorporating roasted poblano peppers, roasted red bell peppers, and corn. Naturally gluten-free and vegetarian.
  • Cilantro Lime Sweet Potato Salad: This fresh and zesty Mexican style cilantro lime sweet potato salad requires only a handful of ingredients, is super simple to make, and takes just 30-minutes. Naturally vegan and gluten-free.

If you make this chimichurri potato salad I’d love your feedback. Please leave a comment and/or a rating below as I greatly value your opinion. Or snap a pic and tag me on Instagram @taoofspiceblog. Love, light, and happy cooking ya’ll ♥

Bowl of vegan potato salad with fresh herbs.

Chimichurri Potato Salad

Yield: 5 cups
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

This bright and flavorful chimichurri potato salad combines crispy roasted potatoes, sautéed onion and red bell pepper, and fresh homemade chimichurri. It's simple, takes just 25-minutes to prepare, vegan, and gluten-free.

Ingredients

  • 1 1/2 tablespoons olive oil 
  • 2 pounds baby gold potatoes, cut into 1/8-inch slices
  • 1 teaspoon ground black pepper
  • 1 teaspoon kosher salt
  • 1 small red onion, quartered and cut into 1/4-inch slices
  • 1 red bell pepper, large dice 

Chimichurri

  • 1/2 cup fresh parsley, packed
  • 1/4 cup cilantro leaves and small stems, packed
  • 1 tablespoon fresh oregano OR one teaspoon dried 
  • 1 small shallot, roughly chopped
  • 2-3 cloves garlic, roughly chopped
  • 4 tablespoons olive oil
  • 2 tablespoons red wine or Sherry vinegar
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon red pepper flakes (optional)

Instructions

  1. Preheat oven to 400 degrees.
  2. Thoroughly grease two large baking sheets and arrange the potato slices in one layer amongst them. Brush the potatoes with olive oil and season with salt and pepper.
  3. Bake for 20-25 minutes alternating the baking sheets between the top and bottom positions in the oven after ten minutes.
  4. After you have alternated the baking sheets, prepare the chimichurri by processing all of the ingredients in a food processor fit with a blade attachment until smooth and combined. Set aside.
  5. Heat 1/2 tablespoon olive oil in a large sauté pan over medium-high heat. Add the onion and red bell pepper and sauté for five minutes stirring occasionally. Remove from heat and transfer to a medium-large bowl.
  6. Transfer the cooked potatoes to the bowl with the sautéed veggies. Add the chimichurri and toss to combine.
  7. Serve warm or refrigerate for at least 30 minutes. Add salt and pepper to taste.

Storage: Refrigerate leftovers in an airtight container for up to five days.

Nutrition Information:
Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 330Total Fat: 15gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 0mgSodium: 340mgCarbohydrates: 44gFiber: 5gSugar: 5gProtein: 6g

The nutritional information provided is computer generated. It is only an estimate and intended for informational purposes only. Nutrition details may vary depending on various factors such as origin, freshness of ingredients, etc

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Skip to Recipe