Smoky Chorizo and Red Pepper “Tapas” Potato Salad

2
Naylet LaRochelle

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 It was originally made with green olives and served at a local pub as "tapas" (appetizer).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

★★★★★ 2 votes

Comments:
Serves:
6
Prep:
20 Min
Cook:
25 Min

Ingredients

Add to Grocery List

  • 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, 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
  • 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

Step-by-Step

  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 18-20 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. To serve, spoon potato salad in a large serving bowl; sprinkle with crisped capers. If desired, garnish with parsley sprigs. Serve room temperature.

Printable Recipe Card

About Smoky Chorizo and Red Pepper “Tapas” Potato Salad





Show 6 Comments & Reviews

15 Fantastic Fruit Salad Recipes

15 Fantastic Fruit Salad Recipes

Kitchen Crew @JustaPinch

No summer is complete without gorging yourself on delicious fruit salad! We love these picnic-perfect fruit salad recipes - which one are you going to try first?

Recipes To Cook With Fruits And Vegetables From Your Garden

Recipes to Cook With Fruits and Vegetables From Your Garden

Kitchen Crew

We are heading to the point of the summer where gardens seem to start bursting from the seams. I know my garden is about to have an abundance of veggies....

9 Spins On Traditional Caesar Salad Recipes

9 Spins on Traditional Caesar Salad Recipes

Kitchen Crew @JustaPinch

With a name like Caesar salad, you'd think it was invented in Italy. In actuality, it was invented in Mexico! Caesar Cardini, an Italian immigrant, owned restaurants in San Diego...