Grilled Potato Salad with Cilantro-Lime Chimichurri

Combine spinach with cilantro and lime to create a chimichurri sauce that adds bright flavor and color to grilled potatoes and bell peppers. Photo credit: Eva Kosmas from Adventures in Cooking.

Serves: Makes 8 servings.
15 mins Prep time 15 mins Cook time
15 mins Prep time
15 mins Cook time
  • For the Cilantro-Lime Chimichurri, place spinach, cilantro, 1/4 cup of the oil, lime juice, garlic, sea salt, thyme and red pepper in food processor; cover. Process until spinach and cilantro is coarsely chopped. Set aside in large bowl.

  • For the Potato Salad, microwave potatoes 10 minutes on HIGH or until tender, turning halfway through cooking time. Let stand 2 minutes. Cut potatoes in half or quarter if large. Toss with 2 teaspoons of the oil.

  • Grill potatoes over medium heat 2 minutes on each side or until lightly browned and grill marks appear. Toss bell peppers with remaining 2 teaspoons oil. Grill over medium heat 6 minutes or until tender-crisp, turning occasionally. Cut bell peppers into 1-inch pieces. Add potatoes and bell peppers to Chimichurri; toss gently until well coated. Serve warm.

Nutrition information

(Amount per serving)

  • 181Calories: 181Cholesterol: 0mg
  • Sodium: 228mgProtein: 3g
  • Total Fat: 9gSaturated Fat: 1g
  • Fiber: 3gCarbohydrate: 22g