Best Smoky Chorizo And Red Pepper Tapas Potato Salad Recipes

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.

Potatoes with Peppers and Chorizo image

Yield Makes 12 servings (as part of tapas buffet)

Number Of Ingredients 8

2 lb medium boiling potatoes, peeled
1/2 cup extra-virgin olive oil
1/2 teaspoon salt
2 fresh jalapeño chiles
1 large onion, halved lengthwise, then cut lengthwise into 1/4-inch-wide strips
1 lb green bell or Italian frying peppers, cut lengthwise into 1/4-inch-wide strips
1/2 cup finely chopped Spanish chorizo (cured spiced pork sausage; 2 oz; casings discarded if desired)
3/4 cup dry white wine

Steps:

Make a crosswise cut halfway through 1 potato, then break it apart. Turn potato cut sides down, then cut and break halves in same manner. Repeat halving and breaking until pieces are about 1 1/2 inches. Repeat with remaining potatoes.
Heat oil in a 12-inch heavy nonstick skillet over moderately high heat until hot but not smoking, then sauté potatoes with salt, turning occasionally, until browned and just cooked through, 15 to 20 minutes. Transfer potatoes with a slotted spoon to a bowl, reserving oil in skillet.
Cut a 1 1/2-inch lengthwise slit in each chile, then add to skillet along with onion, peppers, and chorizo and reduce heat to moderate. Cook, uncovered, stirring frequently, until vegetables are softened, 5 to 6 minutes. Add wine and boil until reduced to about 1/4 cup, 3 to 4 minutes. Discard chiles, then add pepper mixture to potatoes along with salt and pepper to taste and toss well. Serve warm or at room temperature.

Smoky Chorizo and Red Pepper

Provided by Naylet LaRochelle

Categories Potatoes

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, peeled, 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 (from a jar)
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 22-25 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
5. To serve, spoon potato salad in a large serving bowl; sprinkle with crisped capers. If desired, garnish with parsley sprigs. Serve room temperature.