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Chimichurri Potato Salad
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Chimichurri Potato Salad

This chimichurri potato salad is made with arugula, green beans and potatoes and drizzled in a chimichurri vinaigrette.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: lunch
Cuisine: sides
Servings: 2 -4
Author: Erin


for the salad:

  • 2 lbs. small potatoes halved
  • 1 tsp sea salt plus more to taste
  • 12 oz. fresh green beans trimmed and chopped into 1" pieces
  • 3 scallions sliced
  • Black pepper
  • 3 red radishes or 1 watermelon radish sliced
  • 2 cups packed arugula
  • 1 1/2 tbsp lemon juice

for the chimichurri:

  • 1/4 cup extra virgin olive oil
  • 1/4 cup white wine vinegar
  • 2 small garlic cloves minced
  • 1/2 tsp red pepper flakes
  • 1/4 tsp smoked paprika
  • 1/2 tsp sea salt
  • 1/2 cup finely chopped parsley 1 tbsp reserved for garnish
  • 1/4 cup dried oregano


  • Place potatoes in a large pot and cover with cold water by about 1". Stir in the salt. Bring to a boil, then reduce heat and simmer, uncovered, until fork-tender, 10-14 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.
  • 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 tbsp parsley.
  • Enjoy!


*recipe is from the cookbook Love and Lemons Every Day