Recipe: Spanish-Style Potato Salad
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Today's recipe is for a Spanish-inspired potato salad with smoked chorizo sausage, chickpeas, bell pepper, green onion and a Spanish-style sherry vinegar. Red wine vinegar can also be used in place of the sherry vinegar.
Since the chorizo sausage is already cooked, the only real cooking in this recipe is cooking the diced potatoes.
2 links smoked chorizo sausage
5-6 cups of diced potatoes
1 bell pepper
1 15-ounce can of chickpeas
4 Tbs extra virgin olive oil
3 Tbs sherry vinegar (or red wine vinegar)
Paprika or smoked paprika
Dice the potatoes, peeled or not, into 5 or 6 cups of 1/2-inch cubes. Put it in just enough water to cover and, once it has cooked through but is not too soft, drain it through a colander in the sink and then spread it out on a large baking tray to cool down. They can also be cooled under cold running water but I think cooling them on the tray retains a lot more flavor.
While the potatoes are cooking and cooling, deseed and thinly chop the bell pepper and chop about 1/3 cup of the green part of the onions. Drain the can of chickpeas and also cut the links of chorizo into bite-size pieces, after removing the casings.
Once the potatoes cool down, add them to a large mixing bowl with the chorizo, green onions, pepper, chickpeas, a dollop of Dijon mustard, extra virgin olive oil and sherry vinegar.
Toss to combine and serve it up family-style with paprika or smoked paprika sprinkled over the top.