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Red Potato Salad with Chimichurri and Spring Vegetables

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 6
Calories 159kcal


  • 1 bag Steamables Side Delights red potatoes or 1 pound small red potatoes
  • 1 teaspoon olive oil
  • 10 asparagus stalks trimmed
  • ¾ cup plain 0% Greek yogurt
  • 2 garlic cloves minced
  • 1 bunch parsley about 1 cup, chopped
  • ½ bunch oregano about 1/4 cup, chopped
  • ½ cup red wine vinegar
  • 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.


Calories: 159kcal | Protein: 5g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 2mg | Sodium: 31mg | Fiber: 2g | Sugar: 2g