[pro_ad_display_adzone id="15"]

Chimichurri Potato Salad

By on July 31, 2019
Chimichurri Potato Salad  300x336 - Chimichurri Potato Salad

This chimichurri is bright, tangy, smoky from the smoked paprika, and a bit spicy. Crisp green beans and radishes round out this veggie-forward potato salad.


2 pounds small potatoes, halved
1 teaspoon sea salt, plus more to taste
12 ounces fresh green beans, trimmed and chopped into 1-inch pieces
3 scallions, finely sliced
Freshly ground black pepper
3 red radishes or 1 watermelon radish, sliced paper-thin
2 cups packed arugula
1½ tablespoons fresh lemon juice


¼ cup extra-virgin olive oil
¼ cup white wine vinegar
2 small garlic cloves, minced
½ teaspoon red pepper flakes
¼ teaspoon smoked paprika
½ teaspoon sea salt
½ cup finely chopped fresh parsley, 1 tablespoon reserved for garnish
¼ teaspoon dried oregano


Place the potatoes in a large pot and cover with cold water by about 1 inch. Stir in the salt. Bring to a boil, then reduce the heat and simmer, uncovered, until fork-tender, 10 to 14 minutes. Drain the potatoes and set aside to cool to room temperature.

Meanwhile, refill the pot with water, bring it to a boil, and set a bowl of ice water nearby. Drop the green beans into the boiling water and blanch for 2 minutes, drain, and immediately immerse in the ice water to stop the cooking process. After 1 minute, drain and place on a kitchen towel to dry.

Make the chimichurri: In a small bowl, combine the olive oil, vinegar, garlic, red pepper flakes, paprika, salt, parsley, and oregano. This chimichurri might taste sharp on its own, but the flavor will balance as it covers the potatoes in the salad.

Transfer the potatoes to a large mixing bowl. Add the green beans, scallions, three-quarters of the chimichurri, and a few generous pinches of salt and pepper. Gently toss. Mix in the radishes, arugula, lemon
juice, and remaining chimichurri. Season with more salt and pepper to taste. Garnish with the reserved 1 tablespoon parsley.

lemons - Chimichurri Potato Salad

Excerpted from “Love and Lemons Every Day: More than 100 Bright, Plant-Forward Recipes for Every Meal” by Jeanine Donofrio. Copyright © 2019 Jeanine Donofrio. Photographs © 2019 by Jeanine Donofrio and Jack Mathews. Published by Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.