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potato salad with chimichurri sauce on black plate

Roasted Potato Salad (no mayo)

This no mayo potato salad uses roasted fingerling potatoes and vibrant chimichurri for a bold, herbaceous twist on a classic summer side.
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Prep Time: 15 minutes
Cook Time: 30 minutes
Course: Side Dish
Cuisine: American
Diet: Low Calorie, Low Fat
Servings: 4 people
Calories: 250kcal
Author: Marwin Brown

Ingredients

  • 2 pounds fingerling potatoes halved lengthwise
  • 2 tablespoon olive oil
  • 1 teaspoon kosher salt
  • ½ cup chimichurri sauce

Instructions

  • Preheat oven to 375°F. Line a rimmed baking sheet with foil and lightly grease with cooking spray. Toss potatoes together with olive oil and salt.
  • Spread in a single layer on the prepared baking sheet.
  • Bake until tender, 25 to 30 minutes.
  • Place potatoes in a mixing bowl.
  • Top potatoes with the sauce and toss.

Notes

  • Don’t overdress - add chimichurri gradually so potatoes don’t get soggy
  • Cut evenly - uniform size ensures even roasting
  • Let it sit - this dish gets better after it rests

Nutrition

Calories: 250kcal | Carbohydrates: 41g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 798mg | Potassium: 1012mg | Fiber: 5g | Sugar: 4g | Vitamin A: 181IU | Vitamin C: 46mg | Calcium: 28mg | Iron: 2mg
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