Chorizo and Herb Potato Salad Recipe

If you’re looking for a delicious and unique twist on a classic potato salad, this Chorizo and Herb Potato Salad is the perfect recipe for you. Combining the smoky, savory flavor of chorizo with the freshness of herbs and the creamy richness of a light dressing, this salad is both hearty and refreshing. It’s ideal for summer BBQs, casual family dinners, or even as a side dish for your next gathering.

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The best part? It’s super easy to make! With just a few simple ingredients, you can create a show-stopping salad that everyone will love. Whether you’re preparing it for a crowd or just for yourself, this recipe will quickly become one of your go-to side dishes. So, let’s jump into how to make this flavorful and satisfying salad that’s bound to impress your guests.

Ingredients for Chorizo and Herb Potato Salad

To make this delicious and flavorful potato salad, you’ll need a few simple yet high-quality ingredients. Here’s what you’ll need:

Ingredient	Purpose
500g Baby Potatoes	Hold their shape, creamy texture, perfect for potato salad.
200g Chorizo	Adds smoky, spicy flavor. Can be crumbled or sliced for texture.
1/2 Cup Fresh Herbs	Adds fresh, aromatic touch. Balances richness of potatoes and chorizo.
1/2 Cup Mayonnaise	Creamy base for dressing, adds richness.
2 Tbsp Dijon Mustard	Adds sharp, tangy flavor to balance the creamy mayo.
1 Tbsp Olive Oil	Used to sauté chorizo, adding richness and enhancing flavor.
1 Tbsp Apple Cider Vinegar	Adds acidity to balance richness and enhance flavor.
Salt and Pepper	For seasoning, adjusts flavor to taste.

Step-by-Step Instructions

Follow these simple steps to create the perfect Chorizo and Herb Potato Salad. Each step is designed to bring out the best in your ingredients, ensuring the salad is creamy, flavorful, and satisfying.

Step 1: Preparing the Potatoes

Boil the potatoes: Start by placing the baby potatoes in a large pot and covering them with cold water. Add a pinch of salt to the water. Bring the water to a boil over medium-high heat. Once boiling, reduce the heat and let the potatoes simmer for 10-12 minutes or until they are fork-tender.
Cool the potatoes: After boiling, drain the potatoes and let them cool slightly. Once they are cool enough to handle, slice them into bite-sized pieces. If you prefer, you can peel the potatoes, but leaving the skins on adds a rustic touch and extra nutrients.
Set aside: Place the sliced potatoes in a large mixing bowl, ready to combine with the other ingredients.

Step 2: Cooking the Chorizo

Heat the olive oil: In a medium skillet or frying pan, heat the olive oil over medium heat.
Cook the chorizo: Add the chorizo to the pan, breaking it up into smaller pieces if using a loose, crumbled variety, or slicing it into rounds if you’re using firmer chorizo. Let it cook for about 5-7 minutes, stirring occasionally, until the chorizo becomes crispy and golden brown. The oil from the chorizo will infuse the pan, creating a rich, flavorful base.
Drain excess fat: Once the chorizo is cooked, remove the pan from heat. If there’s excess grease in the pan, you can drain a little bit off, but don’t remove all of it, as it adds to the flavor. Let the chorizo cool slightly before adding it to the potato salad.

Step 3: Mixing the Salad

Combine the potatoes and chorizo: Add the cooled chorizo to the bowl with the baby potatoes. Toss gently to combine, being careful not to break up the potatoes.
Add fresh herbs: Add the chopped fresh herbs (like parsley, chives, and cilantro) to the mix. The herbs will add a burst of color and freshness, balancing out the richness of the chorizo and mayo.

Step 4: Final Touches

Make the dressing: In a small bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, and a pinch of salt and pepper. The mustard adds a sharp tang, while the vinegar balances the richness of the mayo.
Dress the salad: Pour the creamy dressing over the potato, chorizo, and herb mixture. Gently toss everything together until the potatoes are evenly coated with the dressing. Taste the salad and adjust the seasoning if needed—add more salt, pepper, or vinegar to your liking.
Chill or serve immediately: You can either serve the salad right away or refrigerate it for an hour to allow the flavors to meld together. If you prefer, you can garnish with extra fresh herbs before serving.

Also, Read More: Authentic Korean Rice Cake Recipe (Garaetteok)

Tips for the Perfect Chorizo and Herb Potato Salad

Make it ahead: Prepare the salad a day in advance and refrigerate. The flavors meld better overnight.
Use quality chorizo: Choose high-quality Spanish or Mexican chorizo for the best smoky flavor.
Adjust the creaminess: Swap half of the mayonnaise with Greek yogurt for a lighter, tangier version.
Customize the herbs: Use a mix of fresh herbs like parsley, chives, or cilantro. Feel free to experiment with others like dill or basil.
Make it spicier: Add hot sauce or jalapeños for a kick of heat. You can also use spicy chorizo.
Serve chilled: Chill the salad for 30 minutes to 1 hour to allow the flavors to blend and the salad to firm up.

Also, Read More: Bacon Aioli Recipe

Conclusion

The Chorizo and Herb Potato Salad is a delightful twist on the classic, offering a perfect balance of smoky chorizo, creamy potatoes, and fresh herbs. Whether you’re hosting a BBQ, preparing a family dinner, or simply craving something delicious and easy to make, this salad is sure to impress.

With simple ingredients and easy-to-follow steps, you can create a dish that’s both hearty and refreshing. Don’t forget to customize it with the tips and healthier alternatives to suit your preferences or dietary needs.

Give this recipe a try, and share your creation with us on social media! We’d love to see how you make it your own.

FAQ

Can I make the Chorizo and Herb Potato Salad ahead of time?

Yes, this salad can be made a day in advance. Simply cover and refrigerate it to allow the flavors to meld together. It will taste even better the next day!

Can I substitute the chorizo with something else?

Absolutely! If you prefer a lighter option, you can substitute the chorizo with chicken sausage, turkey chorizo, or even vegetarian chorizo. You could also use crispy bacon for a different flavor profile.

How long will the potato salad keep in the fridge?

The salad can be stored in an airtight container in the fridge for up to 3 days. Make sure to give it a good stir before serving again, as some of the dressing may settle.

Can I make this salad vegetarian or vegan?

Yes! To make it vegetarian or vegan, swap the chorizo for vegan sausage or roasted mushrooms. For the dressing, use a vegan mayo or create a creamy dressing with cashews blended with olive oil and lemon juice.

Can I use regular potatoes instead of baby potatoes?

While baby potatoes are ideal for their texture and size, you can use any type of waxy potatoes such as Yukon Gold or Red Potatoes. These will hold their shape better after boiling.