Easy Chimichurri Mayo Potato Salad

5 from 1 vote

A vibrant take on potato salad enters this Easy Chimichurri Mayo Potato Salad. This potato salad combines potatoes with chimichurri mayo.

Prep Time10

Cook Time20

Total Time30

Course: Appetizer, Side

Cuisine: American, Argentinian

Diet: Diabetic, Gluten Free, Halal, Kosher, Low Fat, Vegetarian

Servings:

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

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.

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.