Spanish Chorizo and Potato Salad
This Spanish Chorizo and Potato Salad is a bold and flavorful twist on the traditional potato salad, infused with smoky paprika, garlic, and the rich, slightly spicy bite of cured Spanish chorizo. This dish takes inspiration from rustic Spanish cuisine, combining robust ingredients that highlight simplicity and depth of flavor. Whether served warm or at room temperature, it is perfect for tapas, picnics, or as a side dish for grilled meats.
Equipment
- Large Pot
- Skillet
- Mixing bowl
- Knife
- Cutting board
Ingredients
- 1.5 pounds baby potatoes halved or quartered for even cooking
- 6 ounces Spanish chorizo sliced into half-moons
- 2 tablespoons olive oil extra virgin for richness
- 1 teaspoon smoked paprika adds signature Spanish smokiness
- 1 clove garlic minced for a subtle aromatic depth
- 1 tablespoon red wine vinegar brings a bright acidity
- ½ teaspoon sea salt adjust to taste
- ¼ teaspoon black pepper freshly ground for best flavor
- ⅓ cup flat-leaf parsley chopped for freshness
- ¼ cup scallions thinly sliced for mild oniony bite
Instructions
- Place the halved baby potatoes into a large pot of cold, salted water. Bring to a boil and cook for 12-15 minutes, until fork-tender but not falling apart. Drain and set aside.
- While potatoes cook, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the sliced chorizo and cook for 4-5 minutes, stirring occasionally, until the edges start to crisp and the fat renders out.
- Add the minced garlic and smoked paprika to the chorizo, stirring for another 30 seconds until fragrant. Remove the skillet from heat.
- In a large mixing bowl, combine the warm potatoes with the cooked chorizo mixture, making sure to scrape in any flavorful oil from the pan.
- Drizzle with the remaining tablespoon of olive oil and add the red wine vinegar. Season with salt and black pepper, then toss everything gently to coat.
- Stir in the chopped parsley and scallions for a fresh contrast. Serve warm or at room temperature.
Notes
Chef’s Tips:
- For extra depth, try roasting the potatoes instead of boiling them.
- If you prefer a milder flavor, use sweet Spanish chorizo instead of spicy.
- A soft-boiled egg on top can also add a luxurious richness.
Nutrition
Calories: 322kcalCarbohydrates: 31gProtein: 11gFat: 17gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 27mgSodium: 306mgPotassium: 779mgFiber: 4gSugar: 2gVitamin A: 886IUVitamin C: 42mgCalcium: 35mgIron: 3mg
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