This chimichurri potato salad is bright and herbaceous from a chimichurri dressing made with fresh herbs, and tossed with grilled corn for a pop of sweetness.
I’ve been bringing you a ton of staple summer recipes for the last few weeks, like my grilled pineapple salsa and grilled nectarines with burrata. And while this chimichurri potato salad is not a grilled recipe (at least not fully), it is still a summertime staple. In fact, we served this potato salad alongside that same grilled pineapple salsa for our recent Fourth of July BBQ. After all, every BBQ needs a good side dish, and potato salad is a staple. But just like many of my recipes, this one puts a spin on the traditional with the addition of an herbaceous chimichurri dressing and sweet pops of grilled corn.
A NON-TRADITIONAL POTATO SALAD
This chimichurri potato salad does a few things differently than your average potato salad. For one, it doesn’t have mayo, mainly because my brother Ben is disgusted by it. So in the interest of making sure everyone could enjoy this side dish at our BBQ, I wanted to make a potato salad that relied on something other than the traditional dressing. I did something very similar for my French style potato salad, made with a tangy Dijon and lemon dressing. But since we hate to serve our guests the same thing twice at a BBQ, I knew I wanted to come up with a new recipe. And since we were already serving adobo spiced chicken thighs and pineapple salsa, I wanted to stick with those types of flavors by using flavor-packed chimichurri, made with tons of fresh herbs, to replace the traditional potato salad dressing.
The other thing that this chimichurri potato salad does differently is that I didn’t boil the potatoes beforehand. Much like my grilled potato salad, I chose to cook the potatoes using a different method, in this case roasting them in the oven with tons of spices. This adds another layer of flavor to this dish, infusing the potatoes with chili powder, smoked paprika and lots of roasty flavor before even adding them to the salad.
ANOTHER MAKE-AHEAD FOR EASY ENTERTAINING
Much like my pineapple salsa, this chimichurri potato salad is also perfect for a BBQ or entertaining because it can be fully prepped before hand. Grill your corn, roast your potatoes and whip up your chimichurri all the day before the party. Throw everything together the night before; like any good potato salad, the flavors will infuse overnight and it will taste even better the next day. Potato salad always needs a bit of extra salt and moisture, so right before I serve this one I like to add a little bit of salt and olive oil just to really boost all the flavors. And this will be the perfect side dish for your next BBQ!
Chimichurri Potato Salad
Ingredients
- 2 lb yukon gold potatoes, cut into 1 inch pieces
- 2 ears corn, shucked
- 2 cups cilantro
- 1 cup parsley
- 2 cloves garlic
- 1/2 tsp chili powder
- 1 tsp smoked paprika
- 1 tbsp white wine vinegar
- olive oil
- salt
Instructions
- Preheat the oven to 375. Toss cubed potatoes with smoked paprika, chili powder, lots of olive oil and salt. Roast on a baking sheet until soft and golden brown, about 30 minutes.
- While the potatoes roast, make the chimichurri. In the bowl of a food processor, combine garlic, parsley, cilantro and vinegar. Blend on high, streaming in olive oil until the chimichurri reaches a dressing-like consistency. Taste and add salt or more vinegar as needed.
- Grill your corn. Heat grill to medium and coat corn with olive oil and salt. Grill, turning to grill all sides, until slightly charred, 5-10 minutes. Allow to cool fully, then cut the kernels off of the cobs.
- In a large bowl, combine roasted potatoes, grilled corn kernels and chimichurri. Toss to combine and add salt as needed. Cover and store in the fridge overnight. Before serving, give the potato salad a toss and add salt and olive oil as needed.
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