Best Bbq Chorizo Potato Salad Recipes

Grilled Swordfish with Potato-Chorizo Salad image

Provided by Food Network Kitchen

Time 1h25m

Yield 6 servings

Number Of Ingredients 22

For the fish:
4 cloves garlic, smashed
2 tablespoons extra-virgin olive oil, plus more for drizzling
Juice of 1/2 orange
1 tablespoon sherry vinegar
1 teaspoon honey
1 teaspoon chopped fresh thyme
1/2 teaspoon cumin seeds, chopped
Kosher salt and freshly ground pepper
6 6-to-8-ounce skin-on swordfish steaks (about 1/2 inch thick)
Vegetable oil, for brushing
For the potato salad:
1 1/2 pounds small red-skinned potatoes, thinly sliced
Kosher salt
1/4 teaspoon cumin seeds, chopped
3 tablespoons extra-virgin olive oil
4 ounces dried chorizo, diced
2 tablespoons sherry vinegar
1/4 cup chopped fresh parsley and/or chives
3 stalks celery (with leaves), sliced
1/4 cup piquillo peppers, sliced
Freshly ground pepper

Steps:

Prepare the fish: Whisk the garlic, olive oil, orange juice, vinegar, honey, thyme, cumin seeds, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Add the fish and turn to coat. Cover with plastic wrap and refrigerate 1 hour.
Meanwhile, make the potato salad: Put the potatoes in a pot and cover with cold water; season with salt. Bring to a boil and cook over medium-high heat until tender, about 20 minutes; drain. Toast the cumin seeds in a medium skillet over medium heat, about1 minute; transfer to a large bowl. Add the olive oil and chorizo to the skillet and cook until the chorizo just begins to sizzle, about 3 minutes. Remove the chorizo with a slotted spoon and drain on paper towels. Remove the skillet from the heat; reserve the drippings.
Add the vinegar and herbs to the bowl with the cumin, then whisk in the chorizo drippings. Add the celery, piquillo peppers, potatoes and chorizo; toss. Season with salt and pepper.
Preheat a grill to high; brush the grates lightly with vegetable oil. Place the swordfish on the grill and brush with some of the marinade from the bowl. Grill until marked on the bottom, about 5 minutes. Flip and continue grilling until just cooked through, about 4 more minutes. Divide among plates and drizzle with olive oil. Serve with the potato salad.

BBQ Potato Salad image

Provided by Ree Drummond : Food Network

Categories side-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 16

3 pounds baby Yukon gold potatoes
2 tablespoons kosher salt
8 slices thick-cut bacon
1/2 cup red wine vinegar
1 to 2 tablespoons honey
1 teaspoon red chile flakes
1 teaspoon dried dill
1 small red onion, thinly sliced
3/4 cup mayonnaise
1/4 cup BBQ sauce
2 tablespoons whole-grain mustard
1 to 2 tablespoons apple cider vinegar
1 teaspoon freshly ground black pepper
3 dashes Worcestershire sauce
1 pinch of kosher salt
1/2 cup fresh parsley leaves

Steps:

For the potatoes: Put the potatoes in a pot with cold water and add the salt. Cover, bring to a boil and cook until fork-tender, 10 to 15 minutes. Drain, cut in half and transfer to a bowl.
Fry the bacon in large skillet over medium heat until crisp, 12 to 15 minutes. Remove to a paper towel-lined plate, chop into 1-inch pieces and reserve.
For the quick-pickled onion: Combine the red wine vinegar, honey, chile flakes and dill in a small bowl and whisk until the honey is completely dissolved. Add 1/2 cup water and the sliced onions. Toss well to combine and submerge the onions. Set aside or transfer to a container with an airtight lid. The quick-pickled onions can be stored in the refrigerator for up to 7 days.
For the dressing: Mix together the mayonnaise, BBQ sauce, mustard, apple cider vinegar, pepper, Worcestershire and salt in a medium bowl until combined.
Pour the dressing onto the potatoes, add a third of the pickled onions, two-thirds of the chopped bacon and half the chopped parsley and toss. To serve, garnish with the remaining parsley, bacon and pickled red onions.