Chimicurri Aioli Potato Salad

Chimicurri Aioli Potato Salad

Chimicurri Aioli Potato Salad


  • 2 tablespoons olive oil (plus more for the pan)
  • 1 tbsp chopped garlic
  • 1 small onion finely chopped
  • 2 large potatoes cut into wedges
  • Sprig pepper as per taste
  • Salt to taste
  • Handful chopped corainder leaves
  • 3 tablespoons chimichurri aioli diluted in water to loosen
  • Handful fresh dill leavesfor garnish
  • 1 tablespoon lemon juice (fresh squeezed)


  • Heat oven to 140 degress.
  • Line a baking pan with foil; brush the foil lightly with a small amount of olive oil.

Alternative Method:

  • Heat olive oil
  • Add garlic on Low heat, sauté for few seconds.
  • Add chopped onions.
  • Add the potatoe wedges, season with salt and pepper.
  • Cook on low heat with lid on, until done. Set aside to bring it to room temperature.
  • Mix the sprig chimichuri aioli with 4 tbsp water, and whisk to loosen the sauce.
  • In a salad bowl mix generous amount of chimichuri sauce along with the dill leaves and cooked potatoes.
  • Toss to mix well.
  • Serve with garnish of dill and coriander leaves.

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