Idaho® Potato Red Chimichurri Potato Salad


  • 1 ½ pounds Baby Yellow Idaho® potatoes, rinsed
  • ½ teaspoon ground black pepper
  • 1 teaspoon kosher salt
  • 1 teaspoon red chili flakes
  • 1 ½ teaspoons paprika
  • 1 tablespoon dried oregano
  • 2 tablespoons fresh lemon juice
  • ⅓ cup red wine vinegar
  • ½ large red bell pepper, chopped
  • ½ bunch fresh cilantro, trimmed
  • 1 bunch fresh parsley, trimmed
  • 3 green onions
  • 6 large garlic cloves, peeled
  • 1 cup extra virgin olive oil


  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.


Tip: The remaining red chimichurri can be used to marinate your veggies and or your steak for the meal. If you choose to store the remaining chimichurri, place a seal tight jar and know that it will keep in your refrigerator for about a week.

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Yield: 5 ½ cup servings

Art Rodriguez
Food Blogger
Latino Foodie

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