Chimichurri grilled potato salad

Prep 20 min
Total 30 min
Serves 4



2 bunches
green onions, trimmed and halved crosswise
fingerling potatoes, halved lengthwise
1/2 cup
olive oil, divided
3/4 tsp
salt, divided
1/2 cup
white wine vinegar
garlic cloves, minced
1 tbsp
granulated sugar
1 1/2 tsp
dried oregano
3 cups
3 cups


  • PREHEAT barbecue to medium-high. Toss green onions and potatoes with 1 tbsp oil and 1/4 tsp salt in a large bowl. Season with pepper.
  • OIL grill. Grill green onions and potatoes, lid closed, flipping halfway, until green onions are tender, 3 to 4 min. Transfer to a cutting board. Continue grilling potatoes, flipping halfway, until fork-tender, 8 to 10 more min.
  • WHISK remaining oil and salt, vinegar, garlic, sugar and oregano in the same bowl. Coarsely chop green onions and add to dressing. Reserve half the dressing in a small serving dish.
  • TOSS potatoes, parsley and cilantro with half the dressing in a large bowl. Serve reserved dressing with reverse-sear steak.



Calories 357, Protein 4 g, Carbohydrates 26 g, Fat 27 g, Fibre 4 g, Sodium 458 mg. Excellent source of vitamin C

Chatelaine Quickies: Nordic potato salad

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