My Empowered Heart

Chimichurri Potato Salad

Chimichurri Potato Salad

💜This is my non-traditional take on Argentina’s delicious chimichurri sauce + creamer gold potatoes=perfect salad for this holiday weekend! It’s creamy, unique, and forward in all the right ways.;)

🌱I love using this chimichurri sauce to top veggies, grilled chicken, salads, and for dipping. I left out a couple of ingredients to keep it low histamine, but subbed them with other equally delicious ones. 

🌿To make it, you’ll need fresh garlic, fresh cilantro and parsley, spring onion, lime juice, coco cream, almonds, macadamia nuts, sea salt, crushed pink peppercorns, and filtered water. 

💚It’s creamy, a bit nutty, and has a little kick courtesy of fresh garlic and spring onion. Add boiled creamer gold potatoes that naturally taste so buttery and rich, and your weekend is LIT;)🔥

What are your must have foods for this holiday weekend?


 1-24 oz bag organic creamer gold potatoes


3 cloves fresh garlic 

1 bouquet of cilantro 

½ bouquet parsley 

1 spring onion (optional) – traditionally chimichurri is made with red onion, but a spring onion is a little less forward. If you aren’t a fan of raw onion, then skip it)

1 lime – juice (½ tsp is low histamine per, and 1 lime=2 tsp lime juice, so don’t eat the whole thing!😆)

⅔ c extra virgin olive oil 

2 tbsp unsweetened full-fat coco cream (scooped out from the top of a @nativeforest Simple Coco Milk can – no additives/BPA-FREE can)

½ c roasted unsalted roasted almonds 

⅓ c roasted and salted macadamia nuts 

Crushed pink peppercorns, to taste 

1-1 ½ tsp sea salt, to taste 

3 tbsp filtered water 


1. Boil potatoes in water (water should cover potatoes) until soft. 

2. Remove potatoes from heat, drain water, and cut in half. 

3. Arrange potato halves in a serving plate, and set aside. 

4. Blend all chimichurri ingredients in the food processor until desired consistency.

5. Drizzle chimichurri sauce all over potatoes, and garnish with crushed pink peppercorns.



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