Chimichurri Potato Salad

Serves 6
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Ditch the bland potato salad this summer. For this version, I roast the potatoes and then toss them in a tangy and spicy sauce.


3 pounds new, red potatoes, diced
3 tablespoons olive oil
1 teaspoon kosher salt
2-3 stalks celery, diced (don't roast the celery)

Chimichurri sauce:

1/2 white onion, diced
1/2 red pepper, diced
3-4 cloves garlic, minced
1/3 cup fresh parsley, minced
1 tablespoon fresh thyme, minced
1 teaspoon red pepper flakes
A big pinch salt and pepper
1/3 cup olive oil
1/3 cup red wine vinegar
2 cups Greek yogurt


1) Dice potatoes and toss with olive oil and salt. Roast at 400 degrees for about an hour, stirring halfway through.

2) Mix all the sauce ingredients together in a big bowl. Stir in roasted potatoes and diced celery.

3) Let sit overnight if possible or just chill for a few hours.