herby chicken and potato salad

A great mayo-free potato salad that’s not lacking on flavor. This is a perfect dish to batch cook or meal prep as it’ll get better with time. This dish can be enjoyed chilled or at room temperature, making it a great option for a picnic or small gathering. This recipe is for two servings, but feel free to double it for four.

GF

YIELD — 2 servings

Print Recipe

Ingredients

FOR THE GRILLED CHIMICHURRI CHICKEN THIGHS

6 oz chicken thighs, trimmed
¼ cup parsley, stems removed
2 cloves garlic
1 Tbsp shallot, diced
¼ tsp dried oregano
¼ tsp red pepper flake
1 tsp extra virgin olive oil
½ Tbsp red wine vinegar
2 tsp lemon juice
¼ tsp kosher salt
Fresh cracked black pepper

FOR THE POTATO SALAD
3 cups small potatoes, cut into bite-size pieces
2 Tbsp shallots, finely diced
1 cup cherry tomatoes, halved or quartered
1 cup Persian cucumber, diced
2 Tbsp feta
2 Tbsp mint, stems removed and chopped
2 Tbsp cilantro, stems removed and chopped
2 Tbsp parsley, stems removed and chopped
2 tsp extra virgin olive oil
1 Tbsp red wine vinegar
2 tsp paprika
Kosher salt
Fresh cracked black pepper

Directions

MARINATE THE CHICKEN

Place all ingredients minus the chicken in a food processor and pulse until a finely chopped sauce is made; set aside half. Rub remaining sauce over chicken; set aside to marinate while you prepare the potatoes.

BOIL THE POTATOES

Add potatoes to a large pot with enough water to cover them. Boil on high heat until cooked, about 15 to 20 minutes. They’re ready when they’re easily pierced with a fork or knife but some resistance remains. Remove from heat and drain; set aside.

GRILL THE CHICKEN

Heat grill pan over medium-high heat; lightly spray with olive or avocado oil to prevent sticking. Add chicken thighs and cook 5 to 7 minutes per side or until chicken reaches 165°F. Top cooked chicken with reserved chimichurri sauce.

ASSEMBLE THE POTATO SALAD

Gently fold all ingredients in a medium bowl until combined.

PREP-AHEAD: This dish can be made up to three days in advance.

NOTES: Yukon, honey gold, or two-bite potatoes are great options here. Check them 5 minutes earlier as they’ll cook quicker due to their smaller size.

You can finely dice everything and mix it in a bowl if you don’t have a food processor. A mortar and pestle would work as well.

Use DF feta or omit cheese to make DF.

Feel free to play around with the herbs here. Dill would be a great addition as well.

Nutrition Information

Calories: 426
Carbs: 49g
Pro: 25g
Fat: 14g

photo for Weeknight Dinners by Melissa Peterson

Recipe from: Weeknight Dinners. This is one of four recipes from a weekly menu that are assembled from ingredients that are prepped ahead of time (loaded smashed potatoes, grilled chimichurri chicken thighs, and herby potato salad). The three other dishes on the menu include grilled chimichurri chicken thighs with loaded smashed potatoes, market salad with beets, beans, and bitter greens, and breakfast tacos with avocado lime salsa. Potatoes are used twice and vegetables are repurposed to reduce food waste. Some last-minute additions like avocado lime salsa and a simple lemon vinaigrette lend variety and keep things fresh. Join the cooking club if you’d like access to this menu. You’ll also get a shopping list to get in and out of the store quickly and a batch cook guide to help you prep ahead. Additionally, you'll gain instant access to all previous plans. What are you waiting for? Join the cooking club now!

---

Get more recipes and resources — join my substack newsletter!

Paying subscribers receive:

• Exclusive recipe drop every Saturday morning

• Once monthly one-week meal plan

• Nutrition education and resources

• Weekly Five Things post

• Access to all past recipes on the website

Unpaid subscribers receive a recipe drop once monthly and my weekly Five Things post.

---

This recipe was developed by Kelly Powers, MA, RDN. Kelly is a Registered Dietitian and Culinary Nutritionist who takes a holistic approach to nutrition and health. She’s a recipe developer with a food blog highlighting whole foods, simple recipes, and her life in San Francisco. Kelly is the creator of Weeknight Dinners, a weekly meal plan program that helps people get back in the kitchen and feed themselves well. Kelly specializes in meal planning, the Mediterranean diet, and sustainable behavior change, helping her clients reach their health goals while improving their relationship with food. She’s also a nutrition consultant for health and tech startups, food companies, and brands that she believes in.