Idaho® Potato Red Chimichurri Potato Salad

Idaho® Potato Red Chimichurri Potato Salad

Art Rodriguez
Food Blogger
Latino Foodie

Yield: 5 ½ cup servings



  1. Place the potatoes in a large pot and cover with cold water. Place over high heat and bring to a boil. They are small so they should be done in about 10 minutes. (How to test for doneness: insert a steak knife in the middle of a potato. If it slides off easily they are done.) Careful not to overcook or they will turn into mashed potatoes.
  2. Strain the potatoes and allow the potatoes to cool slightly.
  3. In a food processor, add all of the remaining ingredients (except the oil) in a food processor. Pulse until the ingredients are roughly chopped.
  4. Slowly drizzle in the oil while pulsing the food processor. This chimichurri should be a little thick and chunky, so do not over blend.
  5. Halve or quarter the warm potatoes into more manageable bites. In a large bowl, gently toss the potatoes with a quarter of the chunky chimichurri, to begin, adding more as needed.