Chimichurri Potato Salad - Food Wishes
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Date: 2025-05-10
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Comments and reviews: 20
i93sme
First of all you never mash the chimmichuri. The greens in it have to be cut in larger pieces, if you are using a robot use an S Blade, put the oregano and parsley first, garlic cloves on top and give it a few pulses. Then keep it at the lowest ever speed and add the liquids. Use fresh greens not dried. And keep it original: oregano, parsley, vinegar, brine, olive oil, garlic and optionally crushed dry chilli. You need a day not an hour to have chimmichuri. Look up the book Seven Fires and enjoy.
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First of all you never mash the chimmichuri. The greens in it have to be cut in larger pieces, if you are using a robot use an S Blade, put the oregano and parsley first, garlic cloves on top and give it a few pulses. Then keep it at the lowest ever speed and add the liquids. Use fresh greens not dried. And keep it original: oregano, parsley, vinegar, brine, olive oil, garlic and optionally crushed dry chilli. You need a day not an hour to have chimmichuri. Look up the book Seven Fires and enjoy.
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kcinca5410
An hour before you serve is a VERY long time to let potatoes sit out UNLESS you plan on immediately refrigerating as soon as you serve it or don't plan on any leftovers. The food safety is window going to expire otherwise.
For those people freaking out because this chimichurri has cilantro, just call it green sauce. It's like pesto. While a lot of pesto is made with basil, it's certainly NOT the law.
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An hour before you serve is a VERY long time to let potatoes sit out UNLESS you plan on immediately refrigerating as soon as you serve it or don't plan on any leftovers. The food safety is window going to expire otherwise.
For those people freaking out because this chimichurri has cilantro, just call it green sauce. It's like pesto. While a lot of pesto is made with basil, it's certainly NOT the law.
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foodwishes
Once drained cover with a tea towel. Once they cool you’ll see what I call starch bloom on the potatoes. White patches where the starch has steamed during cool down possibly I’m not a scientist! But after they will soak up even more sauciness. Ie. Dressing or flavours. Watching chef John now for more years than I care to remember. also will make roast potatoes even more awesome.
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Once drained cover with a tea towel. Once they cool you’ll see what I call starch bloom on the potatoes. White patches where the starch has steamed during cool down possibly I’m not a scientist! But after they will soak up even more sauciness. Ie. Dressing or flavours. Watching chef John now for more years than I care to remember. also will make roast potatoes even more awesome.
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budders1258
I first had Chimichurri at an Argentine restaurant off the beach behind the dunes in San Antonio, Ibiza Spain, back in 1991, which was a great year for Techno in Ibiza back in the day. The owners were Argentinian, and they imported all of their meat from Argentina. There were about 14 different types of meat and sausage. I think there was a green onion involved.
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I first had Chimichurri at an Argentine restaurant off the beach behind the dunes in San Antonio, Ibiza Spain, back in 1991, which was a great year for Techno in Ibiza back in the day. The owners were Argentinian, and they imported all of their meat from Argentina. There were about 14 different types of meat and sausage. I think there was a green onion involved.
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foodwishes
Chef John, this looks delicious exactly the way you made it. My son in law makes chimichurri often and it's always a hit. He also enjoys potato salad so I'm looking forward to introducing him to this. Typically the chimichurri he makes is so he can drizzle on steak. I have everything I need to make this so it's happening today. Thank you so much for sharing.
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Chef John, this looks delicious exactly the way you made it. My son in law makes chimichurri often and it's always a hit. He also enjoys potato salad so I'm looking forward to introducing him to this. Typically the chimichurri he makes is so he can drizzle on steak. I have everything I need to make this so it's happening today. Thank you so much for sharing.
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robertkreamer7522
I always de-starch my potatoes that is after I cut them up I placed them in a stainless steel bowl with serious ice water cubes still floating and let them sit in that water for at least an hour. You would be surprised that the starch that comes into that water. It makes a much better potato.
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I always de-starch my potatoes that is after I cut them up I placed them in a stainless steel bowl with serious ice water cubes still floating and let them sit in that water for at least an hour. You would be surprised that the starch that comes into that water. It makes a much better potato.
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Sheri.
I've just recently discovered chimichurri sauce (Applebees ImpossiBowls) & really like it! I'm also a fan of German potato salad (without the bacon, though. I think I'm gonna love this combo!
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I've just recently discovered chimichurri sauce (Applebees ImpossiBowls) & really like it! I'm also a fan of German potato salad (without the bacon, though. I think I'm gonna love this combo!
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MarkParshall-mg2fv
Your audio levels have been extremely low for the past couple of videos, and need to be turned way up to hear. Making the commercials blair, just like the good ol' days with teevee
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Your audio levels have been extremely low for the past couple of videos, and need to be turned way up to hear. Making the commercials blair, just like the good ol' days with teevee
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gpdewitt
Made this one with traditional 3 bean subbing for potatoes. Fantastic. I might have to run through several more iterations this summer, thanks for the perfect chimichurri sauce!
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Made this one with traditional 3 bean subbing for potatoes. Fantastic. I might have to run through several more iterations this summer, thanks for the perfect chimichurri sauce!
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anthonylosego
Yeah, I'm the weird group, But I keep watching for your hidden secrets to things unknown. You didn't fail this time. Non-parishable, which is a hidden gem.
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Yeah, I'm the weird group, But I keep watching for your hidden secrets to things unknown. You didn't fail this time. Non-parishable, which is a hidden gem.
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naticaleb123
Chef! Try green rice recipe next! Mexican green rice from Taxco, Mexico. I visited a restaurant there years ago and I will never forget how good it was!
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Chef! Try green rice recipe next! Mexican green rice from Taxco, Mexico. I visited a restaurant there years ago and I will never forget how good it was!
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HeavyMetalMike
I like to add fresh chilies. Jalapeno, serrano, or havenero depending on my mood, and I think 1 very small roma tomato rounds it out nicely.
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I like to add fresh chilies. Jalapeno, serrano, or havenero depending on my mood, and I think 1 very small roma tomato rounds it out nicely.
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maryw5935
This one is just throwing me through a loop. This sauce is for dipping in my opinion, but I will try this because I enjoy all your recipes.
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This one is just throwing me through a loop. This sauce is for dipping in my opinion, but I will try this because I enjoy all your recipes.
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TheRattleShark
Haha, you really need a cilantro disclaimer for recipes like this one. Even at the mere mention of cilantro, I break out in Yuckadoo!
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Haha, you really need a cilantro disclaimer for recipes like this one. Even at the mere mention of cilantro, I break out in Yuckadoo!
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lawrencetaylor4101
This brought back memories of eating at our favorite restaurants in Amsterdam, alternating between Argentinian and Uruguayan.
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This brought back memories of eating at our favorite restaurants in Amsterdam, alternating between Argentinian and Uruguayan.
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GONZALOARTECHE
I am from. Argentina this is not chimichurry. I am a chef too and this is nothing compared with the Argentinian Chimichurri.
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I am from. Argentina this is not chimichurry. I am a chef too and this is nothing compared with the Argentinian Chimichurri.
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knowledgetracker
Can't wait to try. I definitely prefer square potato cuts. That way you don't have a problem with corners breaking off.
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Can't wait to try. I definitely prefer square potato cuts. That way you don't have a problem with corners breaking off.
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foodwishes
Try Aaloo Kabli from India (basically a bengali potato appetizer. I'm drooling while writing about the dish, it's that's good!
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Try Aaloo Kabli from India (basically a bengali potato appetizer. I'm drooling while writing about the dish, it's that's good!
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tinygriffy
Roast some bacon in a pan, add a good portion of julienned cabbage, fry until cabbage gets nice colour. add as topping.
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Roast some bacon in a pan, add a good portion of julienned cabbage, fry until cabbage gets nice colour. add as topping.
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Odyja
I want a Brie cheese with a fruit chuntney, roasted garlic, and flat bread. Please. I just can't get that chutney!
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I want a Brie cheese with a fruit chuntney, roasted garlic, and flat bread. Please. I just can't get that chutney!
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