Red Potato Salad with Chimichurri and Spring Vegetables

Preparation 5 minutes –  Cook Time 10 minutes –  Serves 6


  • 1 bag Steamables Side Delights red potatoes (or 1 pound small red potatoes)
  • 1 teaspoon olive oil
  • 10 asparagus stalks, trimmed
  • 3/4 cup plain Greek yogurt
  • 2 garlic cloves, minced
  • 1 bunch parsley (about 1 cup), chopped
  • 1/2 bunch oregano (about 1/4 cup), chopped
  • 1/2 cup red wine vinegar
  • 1/3 cup olive oil
  • 2 teaspoon crushed red pepper
  • 1 cup chopped kale
  • 6 radishes, quartered


  • Cook the potatoes until soft (in the case of Side Delights, microwave the bag for 8 minutes). Set aside and let cool to the touch. Cut the potatoes into quarters.
  • Heat 1 teaspoon olive oil in a heavy skillet. Add the asparagus and cook 3 minutes on each side, until lightly charred. Remove from heat and cut into 1-inch pieces.
  • In a large mixing bowl, combine the yogurt, garlic, parsley, oregano, red pepper flakes, vinegar, and oil. Mix well. Season to taste with salt and pepper.
  • Mix in the potatoes, asparagus, kale, and radishes.
  • Chill well before serving.


  • If the potato salad tastes flat after it sits, mix in a generous splash of vinegar to perk it back up.

By: Lauren Keating- Healthy Delicious

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