Potato Salad with Chimichurri


A wonderful mistake, this was. I’d been working up a menu for an upcoming Cowgirl Chef column for the Fort Worth Star-Telegram on an after-the-fireworks Fourth of July party, and I had my other components all figured out, recipes written, tested and photographed — Red Snapper Ceviche with Tortilla Chips, Flap Steak Sandwiches with Onion Confit, and S’mores Ice Cream — and I wanted something that would, like everything else on the menu, be easy and make ahead-able. Which this is.

I also wanted to do a side that used fresh herbs, and something that would obviously go well with steak, which potatoes always do, right? So I made this little potato salad. Delicious, bright and herby and without a drop of mayonnaise – so nothing to be scared of there.

However, when I clicked on “chimichurri” in my recipe files, I realized I’d made a recipe for meatballs with chimichurri not too long ago for my column, and then I remembered that I almost always made chimichurri for my pistachio-crusted lamb chops. And it occurred to me that this wasn’t a mistake at all. Chimichurri isn’t just for spooning on top of big ol’ slabs of Argentinian beef. It’s versatile. It sort of goes with everything.

It totally works on this potato salad, like everything else I’ve put it on. The really great thing about this is you can make it with whatever herbs you like, and add jalapeño or not.

So while this recipe didn’t make into the column, I realized it was a keeper — and one that would work with other veggies as well, or fish, or n’importe quoi, as we say in Paris.

Plus it takes about 5 minutes to make, which is a good thing no matter where you are.

Potato Salad with Chimichurri

Makes 4 servings

  •             1 ½ pounds of red-skinned potatoes
  •             a small handful of cilantro, chopped
  •             a small handful of fresh mint, chopped
  •             1 to 2 green onion, sliced (white parts only)
  •             ½ of a small jalapeño, chopped
  •             1 teaspoon of sugar
  •              sea salt and freshly ground black pepper
  •             1 tablespoon of red wine vinegar
  •             3 tablespoons of olive oil
  •             1 tablespoon of capers, optional

1. Put your potatoes in a large pot with salted water onto boil. When it boils, turn down to a simmer and let cook for 15 minutes or so, just until the potatoes are tender. Drain them into a colander, being careful not to break them, and set this into a larger bowl with ice water to cool them down quickly.

2. Put the rest of the ingredients in a small bowl and stir. Gently toss with the potatoes and serve.