smoky chorizo and red pepper "tapas" potato salad

★★★★★ 1 Review
MiaMia05 avatar
By Naylet LaRochelle
from Miami, FL

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 It was originally made with green olives and served at a local pub as "tapas" (appetizer).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 olives. I love the combination of smoky flavors and the tangy mustard dressing!

★★★★★ 1 Review
serves 6
prep time 20 Min
cook time 25 Min

Ingredients For smoky chorizo and red pepper "tapas" potato salad

  • 2 1/2 lb
    petite red potatoes, scrubbed, patted dry, and quartered
  • 1 Tbsp
    kosher salt, plus more to taste, divided
  • 6 Tbsp
    olive oil, divided
  • 4 oz
    chorizo sausage, casings removed, chopped
  • 2/3 c
    diced sweet onions
  • 2
    garlic cloves, peeled, minced
  • 2 Tbsp
    coarsely chopped oregano
  • 1/4 c
    spicy brown mustard
  • 3 Tbsp
    honey
  • 1 tsp
    sherry vinegar
  • 3/4 tsp
    smoked paprika
  • 1/4 tsp
    crushed red pepper flakes, or to taste
  • 2/3 c
    diced fire-roasted red peppers (from a jar)
  • 1/4 c
    chopped flat-leaf parsley
  • 3
    eggs, hard-boiled, peeled, cut into half-moon slices
  • 2 tsp
    non-pareil capers (small size capers)
  • 2
    parsley sprigs, for garnish, if desired
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How To Make smoky chorizo and red pepper "tapas" potato salad

  • 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 22-25 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
  • 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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