Steakhouse Chimichurri Potato Salad

Every great summer cookout has its signature side dish.

Sure, the steaks usually get the attention. The burgers disappear quickly, too. But it's often the side dishes people remember long after the grill has cooled down.

This Steakhouse Chimichurri Potato Salad is our fresh take on a summer classic.

Instead of a heavy mayonnaise dressing, tender baby potatoes are tossed with fresh parsley, garlic, bright herbs, olive oil, and just enough red wine vinegar to bring everything into balance.

The result is vibrant, herbaceous, and packed with bold steakhouse flavor.

It's equally at home next to a perfectly grilled ribeye, a juicy burger, or your favorite grilled vegetables.

And thanks to one simple ingredient, it comes together with surprisingly little effort.

🧄 Featured Flavor: Garlic Extra Virgin Olive Oil
Fresh garlic is wonderful.

But sometimes you want all of that flavor without peeling, chopping, or worrying about getting the balance just right.

That's where Garlic Extra Virgin Olive Oil shines.

It adds:

• Rich roasted garlic flavor
  
  
• Smooth, savory depth
  
  
• A fresh olive oil finish that ties the entire dressing together
  
  

Instead of building a complicated dressing from scratch, Garlic EVOO does much of the work for you.

Simple ingredients.

Big flavor.

Ingredients:

(This recipe makes 6-8 servings)

Potato Salad

• 2 pounds baby Yukon Gold potatoes, halved
  
  
• 3 tablespoons Big Horn Garlic Extra Virgin Olive Oil
  
  
• 1 cup fresh parsley, finely chopped
  
  
• 2 tablespoons fresh cilantro, chopped
  
  
• 2 tablespoons fresh chives, sliced
  
  
• ¼ cup finely diced red onion
  
  
• 2 tablespoons red wine vinegar
  
  
• 1 teaspoon Dijon mustard
  
  
• ½ teaspoon crushed red pepper flakes (optional)
  
  
• Salt and freshly cracked black pepper, to taste
  
  

Optional Garnishes

• Crumbled feta cheese
• Grilled scallions
• Extra chopped parsley

Instructions:

Act 1: Roast to Golden Perfection

Preheat your oven to 425°F.

Toss the potatoes with 1 tablespoon of Garlic EVOO, season generously with salt and pepper, and spread onto a parchment-lined baking sheet.

Roast for 25–30 minutes, turning halfway through, until tender with beautifully golden edges.

Allow the potatoes to cool for about 10 minutes.

Act 2: Build the Dressing

While the potatoes roast, whisk together the remaining Garlic EVOO, red wine vinegar, Dijon mustard, parsley, cilantro, chives, red onion, and red pepper flakes.

Season to taste with salt and pepper.

Act 3: Toss Everything Together

Add the warm potatoes to a large serving bowl.

Pour the chimichurri dressing over the potatoes while they're still slightly warm so they absorb all of the fresh herb flavor.

Gently toss until evenly coated.

Act 4: Finish Like a Steakhouse Would!

Transfer to a serving platter and garnish with additional parsley, grilled scallions, or crumbled feta if desired.

Serve warm, room temperature, or chilled alongside your favorite grilled meats.

Enjoy!