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
Total time: 45 min
Yield: 6
Ingredients: 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

By Naylet LaRochelle
@MiaMia05

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 It was originally made with green olives and served at a local pub as "tapas" (appetizer).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

Rating:

★★★★★ 1 vote5

Comments:

2 Comments

Serves:

Prep:

20 Min

Cook:

25 Min

Ingredients

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

Step-by-Step

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.
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.
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.
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
To serve, spoon potato salad in a large serving bowl; sprinkle with crisped capers. If desired, garnish with parsley sprigs. Serve room temperature.