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, 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; 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

(2 RATINGS)

37 Pinches 3 Photos

Naylet LaRochelle

Miami, FL

Updated on Sep 8, 2012

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 It was originally made with green olives and served at a local pub as "tapas" (appetizer).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

Rate

prep time 20 Min

cook time 25 Min

method ---

yield 6 serving(s)

Ingredients

2 1/2 pounds petite red potatoes, scrubbed, patted dry, and quartered
1 tablespoon kosher salt, plus more to taste, divided
6 tablespoons olive oil, divided
4 ounces chorizo sausage, casings removed, chopped
2/3 cup diced sweet onions
2 - garlic cloves, minced
2 tablespoons coarsely chopped oregano
1/4 cup spicy brown mustard
3 tablespoons honey
1 teaspoon sherry vinegar
3/4 teaspoon smoked paprika
1/4 teaspoon crushed red pepper flakes, or to taste
2/3 cup diced fire-roasted red peppers
1/4 cup chopped flat-leaf parsley
3 - eggs, hard-boiled, peeled, cut into half-moon slices
2 teaspoons 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 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.

Step 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.
Step 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.
Step 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.
Step 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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