smoky chorizo and red pepper "tapas" potato salad

Name: Smoky Chorizo and Red Pepper "Tapas" Potato Salad
Prep time: 20 min
Cook time: 25 min
Yield: 6
Ingredients: 2 1/2 pound(s) petite red potatoes, scrubbed, patted dry, and quartered; 1 tablespoon(s) kosher salt, plus more to taste, divided; 6 tablespoon(s) olive oil, divided; 4 ounce(s) chorizo sausage, casings removed, chopped; 2/3 cup(s) diced sweet onions; 2 - garlic cloves, peeled, minced; 2 tablespoon(s) coarsely chopped oregano; 1/4 cup(s) spicy brown mustard; 3 tablespoon(s) honey; 1 teaspoon(s) sherry vinegar; 3/4 teaspoon(s) smoked paprika; 1/4 teaspoon(s) crushed red pepper flakes, or to taste; 2/3 cup(s) diced fire-roasted red peppers (from a jar); 1/4 cup(s) chopped flat-leaf parsley; 3 - eggs, hard-boiled, peeled, cut into half-moon slices; 2 teaspoon(s) non-pareil capers (small size capers); 2 - parsley sprigs, for garnish, if desired

★★★★★ 1

review

a recipe by

Naylet LaRochelle

@MiaMia05

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 It was originally made with green olives and served at a local pub as "tapas" (appetizer).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

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

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.
Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

smoky chorizo and red pepper "tapas" potato salad

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

How To Make smoky chorizo and red pepper "tapas" potato salad

Categories & Tags for Smoky Chorizo and Red Pepper "Tapas" Potato Salad: