Spain is known for its rich culinary heritage, built on bold flavors, fresh ingredients, and time-honored cooking techniques. Among its many iconic foods, chorizo stands out as a beloved staple, offering a deep, smoky, and savory depth that enhances a wide range of dishes. The Spanish Chorizo and Potato Salad pays homage to Spain’s famous love for both chorizo and potatoes, two ingredients frequently found in traditional cooking across the country.
Origins and Inspiration
Potatoes have been a core part of Spanish cuisine since they were introduced from South America in the 16th century. Today, they play a key role in classic dishes such as patatas bravas and tortilla Española, both of which showcase Spain’s ability to turn simple ingredients into culinary masterpieces. Meanwhile, chorizo, a cured and seasoned pork sausage, is one of Spain’s most famous exports. Its signature smoky flavor comes from pimentón (Spanish smoked paprika), an essential spice that imparts a deep red color and earthy heat to the sausage.
The Spanish Chorizo and Potato Salad brings both of these ingredients together with the added brightness of a sherry vinaigrette, creating a dish that is hearty, satisfying, and full of vibrant flavors. The crisped chorizo infuses the salad with its rich, smoky essence, while the potatoes provide a soft, creamy contrast. A touch of red onion adds crispness and sweetness, and the dressing—made with sherry vinegar, olive oil, Dijon mustard, and smoked paprika—ties everything together with a tart and savory balance.
A Tapas-Style Dish
In Spain, meals are often structured around tapas—small, shareable plates designed for social dining. While this salad can certainly stand as a hearty lunch or light dinner, it also fits perfectly within a tapas spread, offering a warm and flavorful addition alongside other traditional favorites like gambas al ajillo (garlic shrimp), pan con tomate (tomato bread), or manchego cheese and olives.
This dish is also extremely versatile. It can be served warm, at room temperature, or even slightly chilled, making it a great choice for gatherings, picnics, or meal prep. Adding a hard-boiled egg, as suggested in the garnish, further enhances the dish’s richness and makes it a more filling meal.
Perfect Pairings
A rustic Spanish meal wouldn’t be complete without the right accompaniments. To complete this dish, serve it with:
– Fresh crusty bread — to soak up the delicious vinaigrette
– A crisp Spanish white wine — such as Albariño or Verdejo, which offer citrusy notes that balance the richness of the chorizo
– A light green salad — to add a refreshing contrast to the warm, savory flavors
A Dish Rooted in Tradition
This salad may be simple in terms of ingredients, but it represents the heart of Spanish home cooking—bold, comforting, and deeply satisfying. It’s a dish that allows the quality of its ingredients to shine while embracing Spain’s love for warm, smoky flavors and rustic, comforting food. Whether enjoyed as part of a larger spread or as a standalone meal, Spanish Chorizo and Potato Salad is a flavorful and authentic tribute to Spain’s culinary traditions.
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.