Dive into a culinary journey with our Warm Spanish Chorizo and Potato Salad, a dish that’s as vibrant as the sun-soaked streets of Spain! This hearty salad combines the smoky richness of Spanish chorizo with tender baby potatoes and the sweetness of red bell pepper, creating a flavor explosion that will tantalize your taste buds. Perfect as a side or a main dish, this recipe is not just quick to prepare—it’s also a guaranteed crowd-pleaser that will have everyone asking for seconds. Ready to impress your guests? Let’s get cooking!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Spanish
Serves: 4 servings
Ingredients
- 8 oz Spanish chorizo, sliced
- 2 cups baby potatoes, halved
- 1 red bell pepper, diced
- 1/4 cup fresh parsley, chopped
- 3 tbsp olive oil
- 1 tbsp red wine vinegar
- Salt and pepper to taste
Instructions
- Wash the baby potatoes thoroughly and cut them in half, ensuring they are roughly uniform in size for even cooking.
- Place the halved potatoes in a medium saucepan, cover with cold water, and add a pinch of salt. Bring to a boil over high heat, then reduce to medium and simmer for 10-12 minutes until potatoes are tender but not falling apart.
- While potatoes are cooking, slice the Spanish chorizo into thin, half-moon shaped pieces approximately 1/4 inch thick.
- Dice the red bell pepper into small, uniform cubes, removing seeds and white membranes.
- Heat a large skillet over medium heat and add 1 tablespoon of olive oil. Add chorizo slices and cook for 3-4 minutes until they start to crisp and release their rich, red oils.
- Drain the cooked potatoes and let them rest for 2 minutes to steam dry.
- Add the potatoes and diced red bell pepper to the skillet with chorizo, gently tossing to combine and allow flavors to meld.
- In a small bowl, whisk together remaining olive oil, red wine vinegar, salt, and pepper to create a quick vinaigrette.
- Remove the chorizo and potato mixture from heat and transfer to a serving platter.
- Drizzle the vinaigrette over the warm salad and sprinkle freshly chopped parsley on top.
- Serve immediately while still warm, allowing the flavors to fully develop and the chorizo's oils to coat the potatoes.
Tips
- Choose the Right Chorizo: For the best flavor, opt for high-quality Spanish chorizo, which is known for its smoky, spicy characteristics. If you prefer a milder taste, you can use a sweet variety.
- Uniform Potato Sizes: When halving your baby potatoes, aim for uniform sizes to ensure even cooking. This will help them cook through without becoming mushy.
- Crisp the Chorizo: Don’t rush the chorizo cooking process; allowing it to crisp up will enhance its flavor and add a delightful texture to the salad.
- Let Potatoes Steam Dry: After draining the potatoes, let them rest for a couple of minutes. This step helps them absorb the vinaigrette better and prevents them from becoming soggy.
- Vinaigrette Variations: Feel free to customize the vinaigrette! Adding a teaspoon of Dijon mustard or a pinch of smoked paprika can elevate the flavors even further.
- Serve Warm: This salad is best enjoyed warm, so serve it immediately after drizzling with vinaigrette to maintain that delightful warmth and flavor.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 15g
Protein: 16g
Fat: 30g
Saturated Fat: 10g
Cholesterol: 55mg
