Chimichurri Potato Salad with Green Beans

Prepare time: 15 min
Cook: 15 min
Ready in: 30 min


For the salad:
  • 1 kg small new potatoes
  • 350 g fresh green beans, trimmed and cut in half
  • 3 green onions, finely sliced

  • 4 radishes, finely sliced
  • juice from 1/2 a lemon
For the chimichurri dressing:
  • 1 medium bunch fresh flat-leaf parsley, trimmed of thick stems (1 cup firmly packed)
  • 3 garlic cloves, minced
  • 1 fresh red chili, deseeded and sliced (or sub 1/4 teaspoon red pepper flakes)

  • 1 tablespoon fresh oregano leaves (or sub 1 teaspoon dried oregano)
  • 5 tablespoons extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon sea salt
  • freshly ground black pepper, to taste
  • 1/4 teaspoon smoked paprika (optional – for a subtle smoky flavor)


  1. Place the potatoes in a large pot of cold salted water. Bring to a boil, then reduce the heat and simmer, uncovered until fork-tender, 10 to 14 minutes. Drain the potatoes and cut in half or quarters, depending on size. Transfer the potatoes to a large mixing bowl.
  2. While potatoes cook, make the chimichurri. Blend the dressing ingredients in a food processor or using an immersion blender until a loose paste forms.

  3. Toss with hot potatoes with the chimichurri and set aside to cool. This helps the potatoes take on some flavor from the sauce.

Full recipe Here