Downshiftology · by Lisa Bryan★ 5.0 (5)
Chimichurri Potato Salad
NUTRITION · PER SERVING20M COOK
CAL 9%·PRO 9%
CARBS 30G66% OF CAL
2G FIBER0G ADDED0G INTRINSIC29G OTHER0G TOTAL SUGAR
FAT 5G24% OF CAL
1G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Boiled potatoes tossed with chimichurri sauce for a herbaceous, savory side dish. Equally good served warm or chilled on summer days.
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View the full recipe on Downshiftology →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 ½ pounds baby potatoes or fingerling potatoes (halved)
- ¼ cup chimichurri sauce
At a glance
PER SERVING · TIME 20M
CAL 9%·PRO 9%
CARBS 30G66% OF CAL
2G FIBER0G ADDED0G INTRINSIC29G OTHER0G TOTAL SUGAR
FAT 5G24% OF CAL
1G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 10m
- Sodium
- 238mg
- Total sugar
- 0g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 27mg
- Calcium
- 10mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 238MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.