And today we’re celebrating the upcoming summer season with the ultimate BBQ side dish: potato salad!
Now, I’ve definitely come around to liking potato salad more as an adult. I just was never a fan of mayo based potato salads you typically see and always opted for more vinegar based versions like my German Potato Salad.
I find that using lots of fresh flavors and seasonal ingredients is the best way to make delicious potato salad like in this Grilled Chimichurri Potato Salad. It features a bright and fresh chimichurri sauce, crispy grilled green beans and of course potatoes that have the perfect crust from a few minutes on the grill. No soggy potato salad here!
You can whip this salad up ahead of your summer bbq and serve it cold or make it fresh as you grill up your menu - it’s that easy!
A few additional tips:
I like using baby red potatoes for this recipe but you can use baby yellow potatoes or a mix of baby potatoes if you’d like.
Try to pick slightly larger baby potatoes and ones that are similar in size so they don’t fall through the grates.
To make sure your potatoes soak up all of the flavor of the chimichurri sauce, be sure to add the potatoes and green beans to the sauce when they are still hot.
If you’re grilling this weekend, I hope you give this recipe a try! And stay tuned next week for another exciting salad recipe!
Grilled Chimichurri Potato Salad
Time: 30 Minutes
Equipment: Medium grill pan or basket (optional)
For the Salad
1.5 pounds baby red potatoes, halved lengthwise
1 pound green beans, trimmed and cut in half
2 tablespoons olive oil , divided
1/2 teaspoon sea salt, divided
1 small red onion, thinly sliced into half moon shapes
For the Chimichurri Sauce
1/4 cup finely chopped cilantro, stems removed
1/4 cup finely chopped flat-leaf Italian parsley, stems removed
1 tablespoon finely chopped oregano, stem removed
4 cloves garlic, finely minced
1 teaspoon red chili flakes
1 small jalapeño, seeded and diced (optional)
1/4 cup red wine vinegar
1/3 cup olive oil
1 teaspoon sea salt
1. Turn your grill onto medium-high heat and let heat to 375F.
2. Prepare the chimichurri sauce by placing all of the herbs, garlic, chili and jalapeño in a large bowl. Add in the vinegar and the olive oil and whisk well to combine. Season with the sea salt. Set aside.
2. In a large bowl, toss the sliced potatoes with 1 tablespoon of olive oil and 1/4 teaspoon of sea salt. Carefully place each half, cut side down onto the grill grates. Alternatively, you can arrange the potatoes on a grill pan to prevent them from falling through the grates.
3. Cook the potatoes for about 7-8 minutes or until they release easily from the grill and show some grill marks. Flip to the other side and cook another 7-8 minutes or until tender. If they begin browning too much but are not yet tender, you can lower the heat and/or move them to an upper shelf where they do not receive direct heat.
4. While the potatoes cook, toss the green beans in the remaining 1 tablespoon olive oil and 1/4 teaspoon salt. Arrange on a grill pan or basket and cook for 8-10 minutes or until lightly charred but still crisp. Be sure to shake the pan or stir the green beans halfway through.
5. When the potatoes and green beans are done, remove from the grill and add to the bowl with the chimichurri sauce. Add the red onion and toss well to coat everything evenly. Season with additional sea salt, if desired.
6. Serve hot or cold!
Note: To make this potato salad without a grill, you can also roast the potatoes and green beans. Follow the same steps but roast in an oven on a sheet pan at 375F.