Spanish Potato Salad

Ingredients

• 800 g Firm-fleshed potatoes (type Yukon Gold or Charlotte, cut into quarters after cooking)
• 150 g Spanish chorizo (cut into small dice)
• 3 c. à soupe Extra virgin olive oil
• 1 c. à soupe Red wine vinegar
• 1 c. à café Lemon juice (optional, adds acidity)
• 1 c. à café Hot sauce (type Tabasco or any hot sauce of your choice)
• to taste Salt
• to taste Ground black pepper
• 1 c. à café Persillade (parsley + minced garlic) (fresh parsley finely chopped with a small garlic clove)

Instructions

1. Cooking the potatoes

   Rinse the potatoes, place them in a pot of cold water, lightly salt and bring to a boil. Cook 25 minutes until a fork easily pierces them.

   Time: PT25M

2. Prepare the vinaigrette

   In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, hot sauce, salt, pepper and persillade until emulsified.

   Time: PT5M

3. Dice the chorizo

   While the potatoes cook, cut the chorizo into small dice about 5 mm.

   Time: PT5M

4. Drain and cool the potatoes

   Once cooked, drain the potatoes, let them warm for 5 minutes, then peel and cut into medium-sized cubes.

   Time: PT10M

5. Sauté potatoes and chorizo

   Heat a skillet over medium heat, add the chorizo dice and brown for 2 minutes. Add the potato cubes and sauté for 3 minutes to lightly color them.

   Time: PT5M

   Temperature: Medium heat

6. Mix the salad

   Transfer the potatoes and chorizo to a bowl, pour the vinaigrette, gently toss to coat all pieces.

   Time: PT2M

7. Rest and serve

   Let the salad rest for 10 minutes at room temperature or refrigerate until ready to serve. Serve warm or cold according to your preference.

   Time: PT10M

Nutrition Facts

Calories

250

Protein

8 g

Carbohydrates

30 g

Fat

12 g

Fiber

3 g

Ingredient Substitutions

• Instead of Firm-fleshed potatoes: Red potatoes
• Instead of Spanish chorizo: Smoked sausage, Kielbasa
• Instead of Extra virgin olive oil: Canola oil
• Instead of Red wine vinegar: Apple cider vinegar
• Instead of Lemon juice: Lemon vinegar
• Instead of Hot sauce: Espelette pepper
• Instead of Persillade (parsley + minced garlic): Chopped chives

Equipment Needed

• Pot or Dutch oven
• Colander
• Cutting board
• Chef's knife
• Skillet
• Salad bowl
• Wooden spoon or spatula
• Measuring cup (optional)

Critical Steps — Do Not Skip

• Cooking the potatoes to perfect tenderness
• Sautéing the chorizo to release its aromas
• Even mixing with the vinaigrette before resting

Chef Tips from the Video

• Use high-quality, slightly smoked chorizo for an authentic flavor.
• Add a few pitted black olives for extra color and flavor.
• Sprinkle a little sweet paprika just before serving to enhance the Spanish character.

Troubleshooting

Storage

Refrigerator: Store in an airtight container 2 to 3 days.

Freezer: Not recommended, the potato texture deteriorates.

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

Make-Ahead Tips

• Prepare the vinaigrette the day before and keep it refrigerated.
• Cook the potatoes ahead, keep them chilled and reheat slightly before mixing.