Spanish Chorizo and Potato Salad
Sliced chorizo is pan-fried until crisp, then tossed with boiled potatoes, fresh herbs, and a simple vinaigrette in this hearty salad. The smoky fat released from the chorizo doubles as part of the dressing, adding depth without extra effort. Everything is ready in about 25 minutes, making it a reliable option for a quick lunch or light dinner.
Equipment
- Chefs Knife
- Cutting board
- Large pot
- Skillet
- Mixing bowl
- Wooden spoon
Ingredients
- 1.5 pounds small red potatoes quartered
- 8 ounces Spanish chorizo sliced into 1/4-inch rounds
- 2 tablespoons extra virgin olive oil
- 1 cup cherry tomatoes halved
- 1 medium red onion thinly sliced
- 1 bunch fresh parsley chopped
- 1 tablespoon red wine vinegar
- 1 teaspoon salt to taste
- 0.5 teaspoon freshly ground black pepper
Instructions
- In a large pot, place the quartered potatoes and cover them with cold water. Add a pinch of salt and bring to a boil. Cook until tender, about 10-12 minutes. Drain and set aside.
- In a skillet, heat the olive oil over medium heat. Add the sliced chorizo and cook until it is browned and crispy on the edges, about 5 minutes. Transfer chorizo to a mixing bowl, reserving the oil in the skillet.
- In the same skillet, lightly sauté the red onion for about 2 minutes until slightly translucent. Add this to the mixing bowl with chorizo.
- Add the cooked potatoes, cherry tomatoes, and chopped parsley to the mixing bowl.
- Pour in the red wine vinegar, season with salt and freshly ground black pepper. Toss gently to combine all the flavors ensuring the salad is well mixed.
Notes
Jen’s Tips:
- For added zest, sprinkle some lemon zest over the salad before serving.
- For a lighter version, substitute half of the chorizo with a diced, roasted red bell pepper.
- If maintaining a crisp chorizo texture, serve the salad immediately after tossing.
Serving Suggestions:
- Serve the salad warm or at room temperature, garnished with extra chopped parsley. It pairs beautifully with a chilled glass of Spanish Albariño wine. Its vibrant colors of red, green, and golden yellow create a visual feast that invites the appetite.
Culinary Context:
- Spanish Chorizo and Potato Salad is a modern twist inspired by Spain's rich tapas culture. The interplay of robust chorizo with tender potatoes is emblematic of Spanish cuisine's ability to combine simple ingredients into extraordinary dishes.
Nutrition
Calories: 367kcalCarbohydrates: 32gProtein: 13gFat: 21gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 35mgSodium: 626mgPotassium: 979mgFiber: 4gSugar: 4gVitamin A: 1599IUVitamin C: 44mgCalcium: 49mgIron: 4mg
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