Grammy's Kitchen · Potato Salad · Chimichurri Potato Salad
One of 103 potato salad recipes we measured
from downshiftology.com
5 cooks on downshiftology.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 103.
| this recipe | typical | |
|---|---|---|
| fat | 0% | 9% |
| acid | 0% | 1% |
| salt | 0% | 0% |
| aromatics | 0% | 5% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 680 g | 1 1/2 pounds baby potatoes or fingerling potatoes (halved) |
| 1/4 cup chimichurri sauce |
Method: 3 steps, published by downshiftology.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Made this as I wanted a warm potato salad for a mezze spread and it was fabulous! Went so well with the hummus, the chickpea and cucumber salad (from the book) and everything else that was brought. It was even better the next day, so next time I will make in a” — a cook, 5.0★
“We made this recipe to go with our steak since my daughter loves chimichurri and we used the leftovers to make this potato salad. It was so flavorful and delicious and a nice change to heavy Mayo based potato salads. ” — a cook, 5.0★