This potato salad is fresh, smoky, herby, and a total flavor bomb. Instead of the usual creamy mayo dressing, we’re tossing tender potatoes with a bold green chimichurri made from charred scallions and fresh herbs. It’s bright, earthy, and just a little fancy (but still super easy).
💛 Why I Love This Recipe
I first made this after grilling scallions on a whim and tossing them into a chimichurri. The result was so good, I didn’t even want meat with it—I just needed potatoes. The combo stuck, and it’s now one of my go-to potato salad upgrades.
Why I keep coming back to it:
- 🌱 Charred scallions add smoky depth
- 🧄 Chimichurri makes it bold, garlicky, and herby
- 🥔 No mayo—perfect for picnics and outdoor meals
- 🌿 You can make the sauce ahead and keep it in the fridge
- 💚 It’s way more exciting than regular potato salad
⏱️ Time & Servings
- Servings: 4
- Total Time: 30 minutes
📊 Macros (Per Serving)
- Calories: 270
- Protein: 4g
- Fat: 16g
- Carbs: 28g
- Fiber: 3g
- Sugar: 2g
🔬 Why This Recipe Works (Quick Science)
- Charred scallions develop umami and sweetness through the Maillard reaction
- Warm potatoes absorb more flavor from the dressing
- Acid + oil in the chimichurri helps balance the starchiness of the potatoes
- Herbs + garlic create layered, fresh intensity without needing dairy or eggs
🧂 What You’ll Need
For the potatoes:
- 1½ lbs baby potatoes, halved
- Salt, for boiling
For the chimichurri:
- 5 scallions
- ¾ cup parsley leaves (packed)
- 2 tbsp fresh oregano (or 1 tsp dried)
- 2 garlic cloves
- ½ tsp chili flakes (optional)
- 2 tbsp red wine vinegar
- ⅓ cup olive oil
- Salt, to taste
🥣 How to Make It
1. Boil the Potatoes
Place halved baby potatoes in salted water and bring to a boil. Cook for 10–12 minutes until fork-tender. Drain and let them cool slightly.
2. Char the Scallions
Heat a dry skillet or grill pan over high heat. Add whole scallions and cook until nicely charred on all sides—about 5 minutes.
3. Make the Chimichurri
Roughly chop the charred scallions. Add them to a food processor with parsley, oregano, garlic, chili flakes (if using), red wine vinegar, and a big pinch of salt. Pulse a few times, then slowly stream in olive oil until well combined.
4. Toss Potatoes with Chimichurri
Add the warm, drained potatoes to a large bowl. Spoon the chimichurri over top and gently toss until every piece is coated.
5. Taste and Serve
Give the salad a taste—adjust with more salt or vinegar if needed. Serve warm, room temp, or chilled.
🧠 Meal Plan Ideas
- Serve with grilled steak or chicken for a full meal
- Great alongside veggie skewers or portobello mushrooms
- Toss in white beans or chickpeas for a vegetarian lunch
- Add arugula and eat it as a warm salad
⚠️ Common Mistakes
- Under-charring the scallions: You want them smoky, not just wilted
- Overcooking potatoes: Stop when fork-tender—don’t let them get mushy
- Dressing cold potatoes: Warm ones soak up more flavor
- Skimping on salt: Salt balances out the vinegar and brings everything together
🍽️ What to Serve With
- Grilled steak or chicken
- Roasted salmon
- Crispy tofu or grilled tempeh
- Baked halloumi
- A big leafy green salad
❓ FAQ
Can I make it ahead?
Yes—just store it covered in the fridge. It actually gets better after a few hours.
Can I use regular potatoes?
Yukon golds work great—just dice them evenly.
Can I freeze the chimichurri?
Yes! Freeze it in small portions and thaw as needed.
What can I use instead of parsley?
Try cilantro or basil for a different twist.
How long will it last?
About 3–4 days in the fridge in an airtight container.
✨ That’s a Wrap
This Potato Salad with Charred Scallion Chimichurri is bold, bright, and anything but boring. It’s packed with flavor, comes together fast, and makes every bite interesting. Give it a go next time you want a potato salad that’s a little different—and let me know how it turns out!