Smoky Chorizo and Red Pepper "Tapas" Potato Salad
1 photo of Smoky Chorizo And Red Pepper Tapas Potato Salad
By
Naylet LaRochelle
@MiaMia05
1
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 It was originally made with green olives and served at a local pub as "tapas" (appetizer).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!
Ingredients
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2 1/2 lbpetite red potatoes, scrubbed, patted dry, and quartered
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1 Tbspkosher salt, plus more to taste, divided
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6 Tbspolive oil, divided
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4 ozchorizo sausage, casings removed, chopped
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2/3 cdiced sweet onions
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2garlic cloves, peeled, minced
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2 Tbspcoarsely chopped oregano
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1/4 cspicy brown mustard
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3 Tbsphoney
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1 tspsherry vinegar
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3/4 tspsmoked paprika
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1/4 tspcrushed red pepper flakes, or to taste
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2/3 cdiced fire-roasted red peppers (from a jar)
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1/4 cchopped flat-leaf parsley
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3eggs, hard-boiled, peeled, cut into half-moon slices
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2 tspnon-pareil capers (small size capers)
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2parsley sprigs, for garnish, if desired
How to Make Smoky Chorizo and Red Pepper "Tapas" Potato Salad
- 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.
