SMOKY CHORIZO AND RED PEPPER "TAPAS" POTATO SALAD
This delicious potato salad was inspired by a recipe handed down from my great grandparents, who lived in a small town near Sevilla, Spain. It was originally made with green olives and served at a local pub as "tapas" (appetizer). I updated the recipe with my own twist, sauteing capers in olive oil until crisp in place of the...
Provided by Naylet LaRochelle
Categories Salads
Time 45m
Number Of Ingredients 17
Steps:
- 1. In a large pot, add potatoes and 1 tablespoon kosher salt. Cover potatoes with water by about 1 inch. Bring to a boil, over medium high heat. Reduce to simmer; cover. Cook, about 18-20 minutes, or until fork tender. Drain. Transfer to a large bowl; let potatoes cool slightly.
- 2. Meanwhile, over medium high heat, heat 1 tablespoon olive oil in a large nonstick skillet. Add chorizo; cook chorizo about 8-10 minutes, or until slightly crisped. Transfer to a paper-lined plate. Set aside. Drain drippings in skillet, reserving about 1 tablespoon drippings in skillet. In same skillet, add 4 tablespoons olive oil, garlic, and onions. Cook, stirring, 3-4 minutes or until onions are tender. Add oregano; cook 1 additional minute. Remove from heat. Stir in mustard, honey, vinegar, smoked paprika and red pepper flakes until well combined. Set mustard-onion dressing aside.
- 3. While potatoes are still warm, add crumbled chorizo, red peppers, parsley, eggs, and mustard-onion dressing. Season with kosher salt to taste. Gently stir to mix ingredients.
- 4. In a small skillet, over medium heat, heat remaining 1 tablespoon olive oil. Add capers; cook 1-2 minutes, or until they begin to pop and crisp slightly.
- 5. To serve, spoon potato salad in a large serving bowl; sprinkle with crisped capers. If desired, garnish with parsley sprigs. Serve room temperature.
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jesse Herrera
[email protected]This dish is a great way to use up leftover chorizo. I always have some in my fridge, so this is a perfect recipe for me.
Diezzy malditha
[email protected]I'm not a big fan of chorizo, but I really enjoyed this dish. The flavors are perfectly balanced.
Brayden Miller
[email protected]I love that this recipe uses roasted red peppers. They add a really nice sweetness to the dish.
ADMToik Ahmed
[email protected]This is my new favorite potato salad recipe! It's so flavorful and easy to make.
Surprise Official
[email protected]Overall, I thought this dish was just average. I wouldn't make it again.
Mbali Ngobeni
[email protected]This recipe was a bit too complicated for me. I think I'll try a simpler potato salad recipe next time.
donnamarie Ranello
[email protected]I followed the recipe exactly, but my potato salad turned out too dry. I think I needed to add more dressing.
Ali Nasserdin
[email protected]I thought this dish was just okay. The flavors were a bit bland for my taste.
omega Lasha
[email protected]This potato salad is so good! The chorizo and roasted red peppers add so much flavor. I will definitely be making this again.
Alois Sabumei
[email protected]This dish is a bit spicy for me, but I still enjoyed it. I would recommend using a milder chorizo if you don't like spicy food.
God Mercy
[email protected]I wasn't sure about the combination of chorizo and potatoes, but I was pleasantly surprised. The flavors work really well together.
Suri Dionne
[email protected]This is a great recipe for a party or potluck. It's easy to make ahead of time and can be served warm or cold.
Nadeen King
[email protected]I love the combination of flavors in this dish. The chorizo adds a nice kick, while the roasted red peppers and potatoes are mellow and sweet.
John Morgan
[email protected]This chorizo and potato salad is a real winner! The smokiness of the chorizo pairs perfectly with the roasted red peppers and tangy dressing. I made it for a potluck and it was a huge hit.