Andalusian potato, tomato, olive and chorizo salad

Ingredients

• 600 g New potatoes (Jazzy type) (unpeeled, cut into 1 cm sticks)
• 30 ml Extra virgin olive oil (for frying) (2-3 tablespoons)
• 5 g Dried oregano (a heaping teaspoon)
• 5 g Smoked paprika (a teaspoon)
• 1 Garlic clove (coarsely chopped)
• 1 pinch Freshly ground black pepper (to taste, with coriander seeds in the grinder)
• 2 pinches Fleur de sel (to season the potatoes and the vinaigrette)
• 45 ml Fresh lemon juice (about 3 tablespoons)
• 30 ml Extra virgin olive oil (for vinaigrette) (2-3 tablespoons)
• 30 g Shallots (2-3 small, finely chopped)
• 100 g Red bell pepper (cut into strips)
• 50 g Red onion (½ onion, thinly sliced)
• 200 g Cherry tomatoes (yellow and red) (halved)
• 30 g Pitted green olives (about 10-15 olives)
• 10 g Fresh chives (chopped, for finishing)
• 100 g Spanish chorizo (thinly sliced)

Instructions

1. Prepare the potatoes

   Wash the new potatoes, do not peel them, then cut into sticks about 1 cm thick.

   Time: PT5M

2. Brown the potatoes

   Heat the pan over medium heat, add 30 ml olive oil and place the potatoes. Cook for 20 minutes, stirring occasionally, until golden and tender.

   Time: PT20M

   Temperature: medium

3. Season the potatoes

   Remove the pan from the heat, add oregano, smoked paprika, chopped garlic, a pinch of black pepper and 1‑2 pinches of fleur de sel. Toss quickly to coat the potatoes.

   Time: PT3M

4. Prepare the vinaigrette

   In a bowl, whisk together lemon juice, a pinch of fleur de sel and black pepper. Slowly whisk in 30 ml olive oil while continuing to whisk. Add the finely chopped shallots and mix well.

   Time: PT5M

5. Cut the vegetables and olives

   Slice the bell pepper into strips, thinly slice half a red onion, halve the cherry tomatoes and arrange the pitted green olives.

   Time: PT5M

6. Assemble the salad

   In a large bowl, add the seasoned potatoes, bell pepper, red onion, tomatoes and olives. Pour the vinaigrette, add the chopped chives and gently toss so each ingredient is well coated.

   Time: PT5M

7. Add the chorizo

   Add the thin slices of Spanish chorizo to the salad and lightly toss to distribute the pieces.

   Time: PT2M

8. Rest and serve

   Let the salad rest for 5 minutes at room temperature so the flavors meld, then serve chilled, ideally with a well‑chilled rosé.

   Time: PT5M

Nutrition Facts

Calories

430

Protein

21 g

Carbohydrates

108 g

Fat

80 g

Fiber

9 g

Ingredient Substitutions

• Instead of New potatoes (Jazzy type): new potatoes, small potatoes
• Instead of Extra virgin olive oil (for frying): sunflower oil, peanut oil
• Instead of Dried oregano: Herbes de Provence
• Instead of Smoked paprika: sweet paprika
• Instead of Garlic clove: garlic powder (¼ tsp)
• Instead of Freshly ground black pepper: white pepper
• Instead of Fleur de sel: fine salt
• Instead of Fresh lemon juice: apple cider vinegar (2 tbsp)
• Instead of Extra virgin olive oil (for vinaigrette): canola oil
• Instead of Shallots: finely chopped red onion
• Instead of Red bell pepper: yellow bell pepper, green bell pepper
• Instead of Red onion: white onion
• Instead of Cherry tomatoes (yellow and red): cocktail tomatoes
• Instead of Pitted green olives: black olives
• Instead of Fresh chives: flat parsley
• Instead of Spanish chorizo: smoked sausage, vegetarian paprika chorizo

Equipment Needed

• Frying pan
• Chef's knife
• Cutting board
• Wooden spoon
• Mixing bowl
• Pepper mill (or pepper grinder)
• Measuring spoons
• Whisk or small fork

Critical Steps — Do Not Skip

• Brown the potatoes without burning them
• Season the potatoes off the heat
• Mix the vinaigrette to achieve a stable emulsion
• Assemble the salad by gently mixing

Chef Tips from the Video

• Use new potatoes of the "Jazzy" type or small new potatoes for a firm texture.
• Smoked paprika adds an aromatic depth reminiscent of Andalusian flavors.
• Serve the salad with a glass of well‑chilled rosé for a perfect summer pairing.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 2 days.

Freezer: Not recommended; potatoes may become grainy.

Room temperature: Can stay at room temperature for up to 2 hours.

Make-Ahead Tips

• Brown the potatoes the day before and keep them in the refrigerator; reheat slightly before adding the vinaigrette.
• Prepare the vinaigrette in advance; it keeps for 2 days refrigerated.
• Cut the vegetables and olives ahead of time, keep them separate from the vinaigrette to prevent them from becoming soggy.