Easy Chimichurri Mayo Potato Salad
on Jul 01, 2025
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A vibrant take on potato salad enters this Easy Chimichurri Mayo Potato Salad. This potato salad recipe combines fork-tender potatoes tossed in a zesty, herby, caper chimichurri mayo. It’s a wonderful side that is perfect for BBQs, weeknight meals, or potlucks.
If you want to pair this potato salad with a main or want another use for the chimichurri, be sure to check out our Cast Iron Ribeye Steak with Chimichurri Sauce.
For more potato recipes, you will love Crispy Parmesan Potatoes and Crispy Grilled Potato Salad with Horseradish Sauce.
Why You’ll Love This Recipe
This potato salad offers a refreshing, herb-forward, and creamy option to a traditional potato salad.
- Takes less than 30 minutes from start to finish
- The tangy chimichurri sauce makes for a special condiment to pair with mayo and potatoes.
- While traditional chimichurri is finely chopped and tossed with vinegar, herbs, and olive oil, this recipe blends parsley, cilantro, capers, and sherry vinegar until a smooth sauce forms.
- The sauce is versatile and can be served with Cast Iron Ribeye Steak with Chimichurri Sauce.
- Gluten-free, and can easily be made vegan!
Recipe Ingredients
Below are the ingredients you need to make this recipe, including all our tips and substitutions.
Fingerling Potatoes: We love the texture and flavors of fingerling potatoes. They are cooked until fork-tender and tossed with the sauce.
Caper Sherry Vinegar Chimichurri Sauce: While traditional chimichurri is finely chopped and tossed with vinegar, herbs, and olive oil, this recipe blends fresh herbs such as parsley, cilantro, capers, and sherry vinegar until a smooth sauce forms.
We are also adding other elements found in a traditional chimichurri, such as garlic and red pepper flakes.
Chimichurri Mayo: Once you have your chimichurri base, you will toss it with mayonnaise, grainy mustard, salt, and pepper. Then it’s tossed with the cooked potatoes.
The full list of ingredients with exact quantities can be found on the recipe card below.
Tips and Substitutions
- Can be served warm or cold.
- If you choose to sub out fingerling potatoes, just ensure you will be using a small waxy variety of potato.
- Naturally gluten-free, and if you’d like to make this vegan, sub with vegan mayo.
- Storing: Store the potato salad in the fridge up to 4 days. Serve chilled or at room temperature.
How to Make Chimichurri Mayo Potato Salad
Step 1: Boil your potatoes in salted water until fork-tender, then drain and set back in the pot.
Step 2: In a bowl, whisk grainy mustard, caper chimichurri, mayo, salt, and pepper.
Step 3: Transfer the potatoes with the mayo chimichurri and toss until evenly coated.
Step 4: Let salad rest in the fridge for at least 51 minutes to meld flavors, then serve cold, or serve right away warm.
The full detailed instructions can be found on the recipe card below.
Serving Recommendations
Looking for some ideas to serve with this chimichurri mayo potato salad? We have you covered!
- To pair with salads, our Easy Melon Prosciutto Salad with Mint is great for the summer, or Endive Caesar Salad with Harissa Breadcrumbs.
- For sides or appetizers, pairing this potato salad with Easy Grilled Artichokes with Lemon Garlic Aioli and Grilled Corn with Tajin Lime Butter would be delicious!
- If you’re looking for a main dish, try our Hot Honey Barbecue Ribs.
Chimichurri Potato Salad FAQs
Yes, store the potato salad in the fridge up to 4 days. Serve chilled or at room temperature.
Yes, you can make your chimichurri ahead of time and store it in the fridge for up to 4 days before cooking and tossing the potatoes.
More Side Dish Recipes
If you do make this Chimichurri Mayo Potato Salad recipe, leave a comment and give this recipe a rating, we would love to hear what you think! Don’t forget to tag us on Instagram, we love to see what you’re making! If you’d like to stay in touch and get the latest in your inbox, sign up for our Newsletter. We can also be found on YouTube, Facebook, and Pinterest!
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Easy Chimichurri Mayo Potato Salad
Ingredients
- 1 pound fingerling potatoes, halved lengthwise or quartered depending on your size
- Kosher salt
- 2 tablespoons Caper Sherry Vinegar Chimichurri Sauce
- 2 tablespoons mayonnaise
- 1 tablespoon grainy mustard
- Kosher salt and freshly ground black pepper
Instructions
- In a large pot, add your fingerling potatoes and cover with water. Season generously with salt and bring to a boil. Cook until fork-tender, about 12 to 15 minutes.
- Drain your potatoes and let them cool. You can serve this cold or warm.
- In the meantime, in a large bowl, add your chimichurri, mayonnaise, mustard, salt, and pepper. Toss to combine.
- Add in your cooked potatoes, tossing to coat evenly. Serve right away warm, or store in the fridge to chill until ready to serve.
Notes
- Can be served warm or cold.
- If you choose to sub out fingerling potatoes, just ensure you will be using a small waxy variety of potato.
- Naturally gluten-free, and if you’d like to make this vegan, sub with vegan mayo.
- Storing: Store the potato salad in the fridge up to 4 days. Serve chilled or at room temperature.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
A great side dish that can be prepped ahead! I hope you enjoy this potato salad recipe! 🙂