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Dairy-Free Argentine Potato Salad with Chimichurri

A refreshing and flavorful twist on classic potato salad, using a vibrant chimichurri sauce instead of mayonnaise to keep it dairy-free.

40m4 servings
DAIRY-free
380 cal|5g protein|45g carbs|20g fat|5g fiber

Ingredients

  • about 910 g Potatoes
  • 0.5 cup Olive oil
  • 0.25 cup Red wine vinegar
  • 0.5 cup Fresh parsley
  • 2 tablespoons Fresh oregano
  • 3 cloves Garlic
  • 0.5 medium Red bell pepper
  • 0.25 medium Red onion
  • 1 teaspoon Salt
  • 0.5 teaspoon Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

  1. 1Boil the potatoes until tender, about 15-20 minutes. Drain and let cool slightly.
  2. 2While the potatoes are cooking, prepare the chimichurri sauce. Finely chop the parsley, oregano, garlic, red bell pepper, and red onion.
  3. 3In a bowl, combine the chopped vegetables and herbs with olive oil, red wine vinegar, salt, and pepper. Mix well.
  4. 4Once the potatoes are cool enough to handle, peel and dice them.
  5. 5In a large bowl, combine the diced potatoes with the chimichurri sauce. Mix gently to coat.
  6. 6Chill for at least 30 minutes before serving to allow the flavors to meld.

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