This is a warm chorizo and potato salad dressed with a smoked paprika vinaigrette โ substantial enough to be a full meal, not just a side. You get crispy sausage, tender potatoes, and a tangy dressing that ties it together in about 50 minutes. It works straight off the stove or at room temperature, which makes it genuinely useful on a busy weeknight or at a cookout.
The technique that matters
Two things determine whether this salad is good or just okay. First, donโt overcook the potatoes โ 10 minutes in salted boiling water gets you cubes that hold their shape when tossed. Mushy potatoes absorb the dressing but turn the whole bowl into a paste. Second, get the chorizo properly browned. Eight minutes over medium heat renders the fat and crisps the edges; that rendered fat mixes into the dressing and adds depth you canโt get any other way. Let the chorizo cool for a few minutes before tossing โ adding it straight from a screaming-hot pan will steam the potatoes and soften them further.
Substitutions that actually work
- Chorizo: Spanish cured chorizo is the most common substitute and works well โ slice it thinner (about ยผ inch) since itโs drier than fresh Uruguayan chorizo and crisps faster. Mexican fresh chorizo is too loose and crumbly for slicing; skip it here.
- Yellow potatoes: Yukon Golds are ideal. Waxy red potatoes also hold up. Russets will fall apart โ avoid them.
- Apple cider vinegar: White wine vinegar is a clean swap. Red wine vinegar works but adds a slightly sharper bite.
- Fresh parsley: Fresh cilantro changes the flavor profile noticeably but isnโt wrong if thatโs what you have. Dried parsley adds nothing โ leave it out.
What can go wrong
- Dressing pools at the bottom: The olive oil and vinegar separate quickly if you donโt whisk the dressing immediately before adding the potatoes. Whisk again right before tossing.
- Bland result despite following the recipe: Potatoes need salt in the cooking water, not just in the dressing. If the water wasnโt well salted, the potatoes will taste flat no matter how much you season afterward.
- Chorizo turns rubbery after sitting: This happens when the sausage is added too early and sits in the dressing. If youโre making this ahead, keep the chorizo separate and fold it in just before serving.
- Red onion is too sharp: Raw red onion can overpower the other flavors. Soak the chopped onion in cold water for 10 minutes, then drain โ it takes the harsh edge off without losing the crunch.
- Salad is dry after refrigerating: Cold potatoes absorb dressing fast. If youโre storing leftovers, add a small drizzle of olive oil and a splash of vinegar before serving again.
Keeping leftovers crisp
Dress it at the table โ a pre-dressed salad goes limp fast. If youโre serving this in stages or bringing it somewhere, keep the dressing in a jar and toss on-site. Fully assembled leftovers keep in an airtight container in the fridge for up to 2 days. The potatoes will continue drinking up the dressing, so the texture on day two is softer โ still good, just different. The chorizo loses its crispness once refrigerated; a quick 2-minute reheat in a dry skillet brings some of it back before you fold it back in. Donโt freeze this โ the potatoes turn grainy.
Uruguayan Chorizo and Potato Salad
Ingredients
- 2 cups yellow potatoes peeled and diced into 1-inch cubes
- 300 grams Uruguayan chorizo or Spanish chorizo, sliced
- 1 cup red onion finely chopped
- ยผ cup olive oil
- 2 tablespoons apple cider vinegar
- 1 teaspoon mustard preferably Dijon
- ยฝ teaspoon smoked paprika
- ยผ cup fresh parsley chopped
- 1 pinch salt to taste
- 1 pinch ground black pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Add the diced potatoes and cook until tender but firm, about 10 minutes. Drain and set aside to cool slightly.
- In a large skillet over medium heat, cook the chorizo slices until browned and crispy, about 8 minutes. Remove from heat and let them cool.
- In a large mixing bowl, combine the red onion, olive oil, apple cider vinegar, mustard, smoked paprika, salt, and black pepper. Whisk together until emulsified.
- Add the cooked potatoes and chorizo to the bowl of dressing. Gently toss until everything is well coated.
- Fold in the chopped parsley. Taste and adjust seasoning if necessary.
Notes
Nutrition
Frequently asked questions
Can I make this salad ahead of time for a party?
Yes, but keep the components separate until youโre ready to serve. Cook the potatoes and chorizo up to a day ahead, refrigerate them in separate containers, and mix the dressing in a jar โ then assemble and toss within an hour of serving so the chorizo stays crisp and the potatoes donโt get waterlogged.
Is this salad filling enough to eat as a main dish?
For most people, yes โ one serving comes in at 435 calories with 15 grams of protein from the chorizo. If you want to stretch it further, a fried or soft-boiled egg on top adds another 6 grams of protein per egg and pairs well with the smoky paprika dressing.
Whatโs the best way to serve this โ warm or cold?
Warm or room temperature is best. The dressing clings better and the flavors are more pronounced when the potatoes are still slightly warm. Straight from the fridge, the olive oil in the dressing solidifies slightly and the whole dish tastes muted.