Uruguayan Chorizo and Potato Salad

Eleanor Craig

This vibrant Uruguayan Chorizo and Potato Salad marries the smoky, rich flavors of chorizo with the comforting earthiness of potato, all brought together with a tangy dressing. A nod to Uruguay’s rich culinary tradition, this dish offers a modern twist on the classic picnic potato salad, perfect for any occasion.

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Prep Time 20

Cook Time 30

Total Time 50

Course Salad

Cuisine Latin American / Caribbean

Servings bowls

Calories 435 kcal

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
¼ cup olive oil
2 tablespoons apple cider vinegar
1 teaspoon mustard preferably Dijon
½ teaspoon smoked paprika
¼ 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

For a spicier kick, add a pinch of red chili flakes to the dressing. If using Spanish chorizo, the smokiness will enhance the robust flavor.

Nutrition

Calories: 435kcalCarbohydrates: 23gProtein: 15gFat: 31gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 47mgSodium: 35mgPotassium: 535mgFiber: 3gSugar: 3gVitamin A: 711IUVitamin C: 29mgCalcium: 29mgIron: 3mg

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