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Chimichurri Potato Salad Recipe: Bright Argentine Herb Potatoes

My chimichurri potato salad is bursting with bright herb and garlic flavors. This fresh, mayo-free side is an easy, healthy option for anyone who prefers a lighter potato salad.

Try my chimichurri sauce or my no-mayo potato salad for more variations.

chimichurri potato salad in a teal bowl garnished with parsley

This vegan-friendly potato salad is simple to make. Halve small potatoes, cook them until tender, cool slightly, chop a few fresh ingredients, and toss everything together.

I even made a short recipe video for this dish—learning something new is always part of the fun.

chimichurri potato salad in a bowl with a green serving spoon

What’s in chimichurri sauce?

Traditional chimichurri combines cilantro, parsley, oregano, garlic, shallot, red pepper flakes, red wine vinegar, olive oil, and salt. While chimichurri is often paired with grilled steak, it also makes a lively dressing for potato salad.

Adjust the amount of red pepper flakes to make the salad milder or spicier, depending on your preference.

This no-mayo potato salad tastes even better the next day after the flavors have had a chance to meld and intensify.

chimichurri potato salad in a bowl with two serving spoons and parsley garnish

Will you give this chimichurri potato salad a try? If you have questions, leave a comment.

My chimichurri potato salad is packed with flavor from the fresh herbs and garlic! It's the perfect easy to prepare side dish and is ideal for those who do not like creamy potato salad.
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Chimichurri Potato Salad

By Natasha Bull
A bright, mayo-free potato salad dressed in chimichurri.
Prep: 20 minutes
Cook: 15 minutes
Total: 35 minutes
Servings: 4
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Ingredients 

  • 1.5 pounds small potatoes
  • 1/2 cup (packed) fresh cilantro and parsley blend chopped
  • 1 tablespoon fresh oregano chopped
  • 1 tablespoon shallot (about half), chopped
  • 3 cloves garlic minced
  • 1/4 teaspoon red pepper flakes
  • 1 tablespoon red wine vinegar
  • Salt & pepper to taste
  • 1/4 cup olive oil

Instructions 

  • Halve the small potatoes and boil them in a large pot of water until tender, about 10–15 minutes. Drain and transfer to a bowl to cool slightly.
  • While the potatoes cook, chop the cilantro, parsley, oregano, and shallot, and mince the garlic.
  • When the potatoes are warm but not hot (allow at least 10 minutes), combine them with the herbs, shallot, garlic, red pepper flakes, red wine vinegar, olive oil, and salt and pepper. Serve immediately or chill for at least an hour to let the flavors meld.

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Love potato salad without mayo? You might also enjoy my grainy mustard potato salad or potato and green bean salad.