|Nutritional Guidelines (per serving)|
|Servings: Serves 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 28g||35%|
|Saturated Fat 4g||22%|
|Total Carbohydrate 15g||6%|
|Dietary Fiber 1g||4%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This potato salad is my favorite way to use chimichurri sauce. Make a big batch of chimichurri sauce to marinate steak or chicken for the grill. Then use what's leftover to make this potato salad, and you'll have the perfect side dish. The flavors of chimichurri taste sweeter and more mellow when mixed with mayonnaise, and the flecks of parsley and cilantro look great with the red skinned new potatoes. You could add some red pepper or celery for crunch, or even some sweet pickle.
- 12 to 15 medium red new potatoes
- 1 cup mayonnaise
- 1/2 cup chimichurri sauce
Scrub and wash the potatoes.
Place the potatoes in a large pot and cover with salted water.
Bring to boil, and cook until the potatoes are just tender, about 20 minutes.
Drain potatoes and let cool.
Stir the chimichurri sauce into the mayonnaise.
When potatoes are cool enough to handle, cut them into 1 inch cubes.
Toss potatoes with chimichurri mixture until well mixed. Season with salt and pepper to taste.
Chill salad until ready to serve.
Serves 6 as a side dish.