SMOKY CHORIZO AND RED PEPPER "TAPAS" POTATO SALAD

Smoky Chorizo and Red Pepper

Provided by Naylet LaRochelle

Categories Salads

Time 45m

Number Of Ingredients 17

2 1/2 lb petite red potatoes, scrubbed, patted dry, and quartered
1 Tbsp kosher salt, plus more to taste, divided
6 Tbsp olive oil, divided
4 oz chorizo sausage, casings removed, chopped
2/3 c diced sweet onions
2 garlic cloves, minced
2 Tbsp coarsely chopped oregano
1/4 c spicy brown mustard
3 Tbsp honey
1 tsp sherry vinegar
3/4 tsp smoked paprika
1/4 tsp crushed red pepper flakes, or to taste
2/3 c diced fire-roasted red peppers
1/4 c chopped flat-leaf parsley
3 eggs, hard-boiled, peeled, cut into half-moon slices
2 tsp non-pareil capers (small size capers)
2 parsley sprigs, for garnish, if desired

Steps:

1. In a large pot, add potatoes and 1 tablespoon kosher salt. Cover potatoes with water by about 1 inch. Bring to a boil, over medium high heat. Reduce to simmer; cover. Cook, about 18-20 minutes, or until fork tender. Drain. Transfer to a large bowl; let potatoes cool slightly.
2. Meanwhile, over medium high heat, heat 1 tablespoon olive oil in a large nonstick skillet. Add chorizo; cook chorizo about 8-10 minutes, or until slightly crisped. Transfer to a paper-lined plate. Set aside. Drain drippings in skillet, reserving about 1 tablespoon drippings in skillet. In same skillet, add 4 tablespoons olive oil, garlic, and onions. Cook, stirring, 3-4 minutes or until onions are tender. Add oregano; cook 1 additional minute. Remove from heat. Stir in mustard, honey, vinegar, smoked paprika and red pepper flakes until well combined. Set mustard-onion dressing aside.
3. While potatoes are still warm, add crumbled chorizo, red peppers, parsley, eggs, and mustard-onion dressing. Season with kosher salt to taste. Gently stir to mix ingredients.
4. In a small skillet, over medium heat, heat remaining 1 tablespoon olive oil. Add capers; cook 1-2 minutes, or until they begin to pop and crisp slightly.
5. To serve, spoon potato salad in a large serving bowl; sprinkle with crisped capers. If desired, garnish with parsley sprigs. Serve room temperature.