Chimichurri Potato Salad
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.
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.