Uruguayan Chorizo and Potato Salad
Yukon gold potatoes and smoky grilled chorizo are the backbone of this Uruguayan-style salad, finished with a zesty chimichurri dressing that adds herby, garlicky brightness. Hearty enough to serve as a main or alongside grilled meats, it's ready in about 30 minutes.
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
Calories: 571kcalCarbohydrates: 33gProtein: 18gFat: 41gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gCholesterol: 53mgSodium: 42mgPotassium: 847mgFiber: 4gSugar: 3gVitamin A: 930IUVitamin C: 48mgCalcium: 35mgIron: 4mg
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