This is a warm potato salad built around grilled chorizo and a quick chimichurri-style dressing — hearty enough to be dinner on its own. Yukon Gold potatoes hold their shape, the chorizo adds smokiness and fat, and the whole thing comes together in about 30 minutes. It works on a weeknight and it travels well to a cookout.
Before you start
Two things make or break this recipe. First, cut your potatoes into evenly sized chunks — if some pieces are twice as big as others, you’ll end up with a mix of mushy and underdone in the same bowl. Aim for roughly 1-inch pieces and check them with a fork at the 12-minute mark; they should yield easily but not fall apart. Second, let the chorizo get real color on the grill or grill pan before you flip it. Chorizo has enough fat to self-baste, so resist moving it constantly — a couple of minutes of undisturbed contact with the hot surface gives you the browned crust that makes the whole salad taste more interesting. Pale, steamed-looking chorizo is the most common mistake here.
Smart swaps
- Uruguayan-style chorizo: Fresh Mexican chorizo is not a substitute — it’s loose and heavily spiced and will fall apart. Look for fresh (uncooked) mild pork sausage links at a Latin grocery, or use fresh Italian sausage as a practical stand-in. The flavor will shift slightly but the texture stays right.
- Yukon Gold potatoes: Red potatoes work well here too. Russets will turn mealy when tossed — skip them.
- Red onion: If raw red onion is sharp for your taste, soak the slices in cold water for 10 minutes before adding them. It takes the edge off without losing the crunch.
- Cherry tomatoes: Any small ripe tomato works. Out of season, skip them rather than use a watery hothouse tomato — skip the garnish, not worth the extra dish.
Storage and reheating
Store leftovers in an airtight container in the fridge for up to 3 days. The potatoes will absorb more dressing as they sit, so the salad may taste a little dry on day two — just drizzle a small amount of olive oil and a splash of red wine vinegar over it before serving. This salad does not freeze well; the potatoes turn grainy and the tomatoes collapse. To reheat, warm it gently in a skillet over medium-low heat for 3 to 4 minutes, or serve it at room temperature straight from the fridge after about 20 minutes on the counter. Cold from the fridge is the one way it doesn’t show well.
Troubleshooting
- Dressing slides off the potatoes: The potatoes were probably too wet when you dressed them. After draining, let them sit in the colander for a full minute and give them a gentle shake. Surface moisture is what stops the dressing from clinging.
- Salad tastes flat: Potatoes need more salt than you think. Season the cooking water generously — it should taste noticeably salty — and taste the finished salad before serving. A small pinch of salt at the end fixes most blandness issues.
- Chorizo is cooked through but has no color: Your pan wasn’t hot enough before the sausage went in. Preheat a grill pan over medium-high for at least 2 minutes before adding the chorizo. A lukewarm pan steams rather than sears.
- Salad is greasy: Chorizo releases a lot of fat. After grilling, rest the slices on a paper towel for 30 seconds before adding them to the bowl. You keep the flavor and lose the puddle.
- Onion overpowers everything: Slice it as thin as you can — a thick slice of raw red onion dominates. A sharp knife or a mandoline on its thinnest setting makes a real difference here.
Uruguayan Chorizo and Potato Salad
Equipment
- Large pot
- Grill pan or outdoor grill
- Mixing bowls
- Chefs Knife
- Cutting board
- Tongs
- Colander
Ingredients
For the Salad:
- 1.5 pounds Yukon gold potatoes scrubbed and cut into bite-sized chunks
- 12 ounces Uruguayan-style chorizo mild, uncooked type preferred; sliced into thick rounds
- 2 tablespoons extra virgin olive oil plus more for grilling
- 1 cup cherry tomatoes halved
- ¼ cup red onion thinly sliced
- ¼ cup fresh parsley roughly chopped
For the Dressing:
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- ¼ cup extra virgin olive oil for the dressing
- 1 clove garlic minced
- ½ teaspoon smoked paprika
- 1 pinch salt to taste
- 1 pinch freshly cracked black pepper to taste
Instructions
- In a large pot, bring water to a boil and season with salt. Add the potatoes and simmer for 12–15 minutes, or until fork-tender. Drain with a colander and set aside to steam dry for a couple of minutes.
- While the potatoes cook, heat a grill pan or outdoor grill over medium-high heat (about 400°F / 200°C). Brush the chorizo slices lightly with olive oil, then grill for 3–4 minutes per side until charred and cooked through. Set aside.
- In a small mixing bowl, whisk together the red wine vinegar, Dijon mustard, minced garlic, smoked paprika, and a pinch of salt and pepper. Gradually whisk in 1/4 cup olive oil until emulsified.
- In a large mixing bowl, combine the cooked potatoes, grilled chorizo, cherry tomatoes, red onion, and parsley. Pour the dressing over the mixture and gently toss to coat without breaking the potatoes.
- Taste and adjust seasoning with more salt or pepper if needed. Let the salad rest for 5 minutes to allow the flavors to meld before serving.
Notes
- For a smoky depth, sprinkle an extra dash of smoked paprika before serving.
- Chorizo can be replaced with grilled portobello mushrooms for a vegetarian adaptation.
- Bite-sized potatoes cook faster when added to boiling water instead of cold.
Nutrition
Common questions
Can I make this ahead of time?
Yes, but assemble it no more than a few hours before you plan to eat. The potatoes keep absorbing dressing the longer they sit, which is fine for flavor but can make the salad look a little dry; hold back a spoonful of dressing and add it just before serving if you’re prepping ahead.
Where do I find Uruguayan-style chorizo?
Latin grocery stores are your best bet — look for fresh, uncooked mild pork sausage labeled ‘chorizo fresco.’ If you can’t find it, fresh mild Italian sausage is the most reliable substitute available at most supermarkets.
Can I cook the chorizo in a regular skillet instead of a grill?
Yes, a cast-iron or stainless skillet over medium-high heat works well. You won’t get grill marks, but you’ll still get a good browned crust if the pan is properly preheated — that’s what matters for flavor.
What to cook next
- Smoky Lime Corn Salad
- Warm Citrus Beet Salad
- Crispy Halloumi Panzanella Salad
- Speedy Twice-Baked Potato Casserole