This is a warm potato salad built around crispy pan-fried chorizo and a sherry vinegar dressing spiked with smoked paprika. It comes together in about 45 minutes using one pot and one skillet. The chorizo does most of the flavor work, so the ingredient list stays short and the result is genuinely satisfying.
What makes this version work
Two things matter here. First, frying the chorizo in olive oil rather than just warming it through โ those 3-4 minutes in the skillet render out the fat and crisp the edges, and that seasoned oil goes straight into the bowl with the potatoes. You lose nothing. Second, the dressing uses sherry vinegar, not red wine vinegar. Sherry vinegar is softer and slightly nutty, which keeps it from fighting the smoked paprika. The Dijon holds the emulsion so the dressing actually clings to the potatoes instead of pooling at the bottom of the bowl.
Substitutions that actually work
- Sherry vinegar: Hard to find in some stores. A mix of two parts red wine vinegar and one part apple cider vinegar gets you close. Plain red wine vinegar alone is too sharp here.
- Spanish chorizo: This recipe needs cured, firm Spanish-style chorizo โ the kind you slice into rounds. Fresh Mexican chorizo is a completely different product; it crumbles and wonโt crisp the same way. Check the deli section, not the raw sausage case.
- Waxy potatoes: Yukon Gold or red potatoes hold their shape after boiling. Russets will fall apart when you toss them.
What can go wrong
- Potatoes absorb no flavor: Dress them while theyโre still warm, not after theyโve cooled completely. Hot potatoes drink up the vinaigrette; cold ones donโt.
- Dressing separates and sits in a puddle: Whisk the mustard in first before adding the oil โ itโs the emulsifier. If it breaks, whisk in a few drops of warm water to bring it back together.
- Chorizo turns chewy instead of crispy: Overcrowding the skillet steams the slices instead of frying them. Work in two batches if your pan is small.
- Salad tastes flat: Smoked paprika loses its punch if itโs been open for more than six months. Taste the dressing before you add it โ if it seems dull, a pinch of fresh paprika stirred in fixes it immediately.
- Red onion is too sharp: Soak the sliced onion in cold water for 10 minutes, then pat dry. It keeps the crunch but drops the raw bite.
Storage and make-ahead
Store leftovers in an airtight container in the fridge for up to 3 days. The potatoes will absorb the dressing overnight, so add a small drizzle of olive oil and a splash of sherry vinegar when you reheat or re-serve โ it wakes the whole thing back up. If youโre making this ahead for a gathering, cook the potatoes and chorizo and mix the dressing separately; combine them within an hour of serving. Dress it at the table โ a pre-dressed salad goes limp fast, and the chorizo loses its crispness once it sits in the vinaigrette for too long. The hard-boiled egg, if youโre using it, should always be added at the last minute.
Spanish Chorizo and Potato Salad
Equipment
- 1 Large pot
- 1 Skillet or frying pan
- 1 Mixing bowls
- 1 Strainer
- 1 Whisk
Ingredients
Main Ingredients
- 1 lb waxy potatoes (such as Yukon Gold or red potatoes) cut into bite-sized pieces
- 7 oz Spanish chorizo sliced into rounds
- 1 small red onion thinly sliced
- 1 tbsp olive oil for frying chorizo
Dressing
- 3 tbsp extra virgin olive oil best quality for flavor
- 1 tbsp sherry vinegar
- 1 tsp Dijon mustard
- 1 tsp smoked paprika
- 1 clove garlic minced
- 1 pinch salt to taste
- 1 pinch black pepper freshly ground
Garnish
- 2 tbsp fresh parsley chopped
- 1 pc hard-boiled egg sliced (optional)
Instructions
- Fill a large pot with water and bring it to a boil. Add a generous pinch of salt and cook the potatoes until fork-tender, about 10-12 minutes. Drain and set aside.
- While the potatoes cook, heat a skillet over medium heat. Add 1 tablespoon of olive oil, then add the sliced chorizo. Fry for 3-4 minutes until the chorizo becomes crispy and releases its oils. Remove from heat.
- In a small bowl, whisk together the extra virgin olive oil, sherry vinegar, Dijon mustard, smoked paprika, minced garlic, salt, and black pepper to create the dressing.
- In a large mixing bowl, combine the cooked potatoes, crispy chorizo, red onion, and dressing. Toss well to coat.
- Garnish with chopped fresh parsley and optional sliced hard-boiled egg. Serve warm or at room temperature.
Notes
- For added depth of flavor, let the salad sit for 15-20 minutes before serving to allow the dressing to meld with the ingredients.
- If you prefer a lighter version, use turkey chorizo instead of traditional pork chorizo.
Nutrition
Your questions, answered
Can I serve this cold straight from the fridge?
You can, but the texture is better warm or at room temperature. Cold potatoes turn waxy and the dressing stiffens; give it 20 minutes on the counter or a brief warm in a skillet before serving.
Where do I find Spanish chorizo?
Look in the deli section or specialty cheese area of a well-stocked grocery store โ itโs usually sold as a firm, sliceable sausage near cured meats like salami. Whole Foods, Trader Joeโs, and most stores with a decent charcuterie section carry it.
Do I need to peel the potatoes?
No. Waxy potatoes like Yukon Gold and red potatoes have thin skins that soften nicely when boiled and add a little texture. Peeling is optional and just creates extra work.
Can I make this vegetarian?
The chorizo is central to the flavor here, so a straight swap is tricky. Smoked, firm tofu sliced thin and pan-fried with a teaspoon of smoked paprika and a little olive oil gets you some of the same smoky, crisped character without the pork.
My dressing tastes too acidic โ what do I do?
Add a small pinch of sugar or a few extra drops of olive oil and whisk again. Sherry vinegar varies by brand; some are sharper than others, so tasting and adjusting before you dress the salad is worth the extra 30 seconds.