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Beer-Brined Potato Salad with Sunflower-Seed Chimichurri


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Rate this recipe 4.5/5 (4 Votes)


  • For the Potatoes:
  • 1/4 cup kosher salt for brining, plus more for boiling and roasting
  • 3 pounds blue potatoes, such as Adirondack Blue or Purple Peruvian
  • 16 ounces saison-style beer
  • 1/2 teaspoon whole cloves
  • 3 cloves garlic, smashed
  • 1 sachet black tea
  • 1 sprig rosemary
  • 3 small red onions, quartered
  • 3 tablespoons olive oil
  • For the Chimichurri:
  • 1 1/2 cups chopped cilantro
  • 3/4 cup toasted sunflower seeds
  • 1/2 cup olive oil
  • 6 scallions, chopped
  • 2 cloves garlic, minced
  • Juice of 2 limes (about 4 tablespoons)
  • 1 small Serrano chili, seeded and minced
  • Kosher salt


Servings 6
Adapted from


Step 1

In a large bowl, prepare an ice-water bath. Bring a large pot of salted water to a boil. Blanch potatoes until tender, about 5 minutes. Immediately transfer potatoes to ice water to halt cooking.

Meanwhile, combine beer, ¼ cup kosher salt, cloves, garlic, black tea sachet and rosemary in a medium. Bring to a boil over high heat. Turn off heat, discard tea bag and let brine cool to room temperature.

Transfer potatoes and brine to a large Ziploc bag. Seal bag and let sit at least 1 hour and up to overnight in the refrigerator, turning bag occasionally to coat potatoes.

Meanwhile, Make Chimichurri:
Combine all ingredients in a medium bowl and mix well.

Once potatoes have brined, set broiler to high. Remove potatoes from brine, pat dry and transfer along with onions to a rimmed baking sheet. Discard brine and its contents. Toss vegetables with oil and salt. Broil until golden and caramelized, 15–20 minutes.

To serve, transfer roasted vegetables to a serving dish and spoon some chimichurri on top. Serve remaining chimichurri on the side.

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