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Spanish Chorizo and Potato Salad

Spanish Chorizo and Potato Salad

Eleanor Craig
This Spanish Chorizo and Potato Salad is a vibrant and flavorful dish that draws inspiration from traditional Spanish flavors. Smoky chorizo, tender potatoes, and a tangy sherry vinaigrette make this salad a bold, satisfying dish. Perfect served warm or at room temperature, it pairs wonderfully with fresh greens or crusty bread.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Salad
Cuisine Mediterranean
Servings 4 bowls
Calories 370 kcal

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

Calories: 370kcalCarbohydrates: 23gProtein: 11gFat: 26gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 32mgSodium: 50mgPotassium: 639mgFiber: 3gSugar: 3gVitamin A: 605IUVitamin C: 16mgCalcium: 25mgIron: 2mg
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