A hearty warm potato and shrimp salad tossed in fresh chimichurri, finished with mint and parsley.
Warm potato salads dressed simply with olive oil and herbs are common on Argentine tables, especially alongside grilled proteins at an asado. This version turns that into a meal-sized dish by adding quickly seared shrimp, then tying everything together with a bright chimichurri instead of a heavier mayonnaise dressing. The potatoes need to be dressed while still warm β this is when they absorb the vinegar and oil most readily, resulting in a far more flavorful salad than if you wait until they've cooled completely. Shrimp cooks in just a few minutes and should go in last so it stays tender rather than turning rubbery from sitting in the warm potatoes. A final scattering of fresh mint alongside the traditional parsley gives this salad an unexpected lift, though the chimichurri itself stays true to the classic Argentine formula of parsley, garlic, oregano and vinegar.
Serves 4
Boil potatoes in salted water for 15-18 minutes until fork-tender. Drain well.
While the potatoes cook, combine parsley, garlic, oregano, vinegar, half the salt and 3 tablespoons olive oil. Let rest.
Heat remaining oil in a skillet over medium-high heat. Season shrimp with remaining salt and pepper, then sear 2 minutes per side until pink and opaque.
While still warm, toss the potatoes with half the chimichurri.
Dress the potatoes while hot β they absorb the vinegar and oil far better warm than cold.
Add the shrimp to the potatoes, drizzle with remaining chimichurri, and toss gently. Scatter mint on top and serve warm or at room temperature.
Dress the potatoes as soon as they're drained and still steaming β this is the single biggest factor in how flavorful the salad turns out.
Don't overcook the shrimp; 2 minutes per side is usually enough for medium shrimp to turn pink and just opaque.
Use small, waxy potatoes if possible β they hold their shape better than starchy baking potatoes.
Grilled version: grill the shrimp on skewers instead of pan-searing for a smokier flavor.
Add greens: toss in a few handfuls of arugula or baby spinach just before serving.
Spicier: add a pinch of chili flakes to the chimichurri.
Refrigerate up to 2 days in a sealed container. Best served the day it's made, as the shrimp can toughen slightly on reheating β bring to room temperature rather than microwaving.
Warm potato salads dressed with olive oil, vinegar and herbs are a common side across Argentine tables, often served alongside grilled meats at a traditional asado gathering. This version adds shrimp to turn the side into a full meal.
Yes, just thaw completely and pat dry before searing so it browns instead of steaming in the pan.
The potatoes were likely dressed after they cooled β always toss them with the dressing while still hot for the best flavor absorption.
Yes, though it's best served within a day β the shrimp texture holds up better fresh, and the chimichurri can be made a day in advance.
Per serving (350g / 12.3 oz) Β· 4 servings total
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