Smoky Chorizo And Red Pepper Tapas Potato Salad Recipes

4 CLASSIC SPANISH TAPAS USING POTATOES

Steps:

• Cut 2 yukon gold potatoes into squares that are about 3/4 of an inch big, add them to a bowl, drizzle in a generous tablespoon of extra virgin olive oil, season with sea salt & black pepper, toss together until well combined, transfer the potatoes into a baking tray lined with parchment paper, make sure they´re all in a single layer, add into a preheated oven, bake + broil option 250 C - 475 F, meanwhile, heat a fry pan with a medium heat and add in a 1/4 cup extra virgin olive oil, after 3 minutes transfer the hot olive oil into a bowl, add in 2 teaspoons of sweet smoked paprika, 1 teaspoon of hot smoked paprika and 1 tablespoon of cornstarch, whisk together untill well combined, transfer the olive oil mixture back to the pan and heat with a medium heat, as you´re whisking everything together, slowly add in 1 cup of vegetable broth, once all the broth has been added, continue to cook on a medium heat and whisk continuously, after 5 minutes and your sauce has thickened up, turn off the heat, add in 1/2 teaspoon white wine vinegar and 1/2 teaspoon sea salt, whisk together until well combined and set aside (the sauce will thicken up as it gets colder), after roasting the potatoes for 25 minutes, remove them from the oven and transfer to a serving dish, whisk the brava sauce in the pan one more time and add spoonfuls over the potatoes, serve at once
• Cut 1 large yukon gold potato into 1/4-inch thick rounds, thinly slice 1/2 of an onion and cut 1/2 red bell pepper and 1/2 green bell pepper into 2-inch long strips that are a 1/4-inch thick, heat a large fry pan with a medium heat and add in 1/3 cup extra virgin olive oil, after 2 minutes add in the slices of potatoes and mix around with the olive oil, after 8 minutes and the potatoes have a light golden color, add in the sliced onions and pieces or bell pepper, mix occasionally so each piece of vegetable is evenly cooked, after a total of about 15 minutes since adding the potatoes and they´re fully cooked through, season everything with sea salt & black pepper, mix together so all the seasonings are evenly divided, remove from the heat and transfer everything into a large serving dish, enjoy
• Cut 2 yukon gold potatoes (peeled) into pieces that are between 1/4 inch to 1/2 inch thick, add the pieces of potatoes into a sauce pan, fill with cold water to about 1/2 inch above the potatoes and heat with a high heat, after 15 minutes and the potatoes are fully cooked through but still firm, drain the potatoes into a strainer, shake off any excess water and add the boiled potatoes into a large bowl, then add in 2 shallots that have been finely diced, 1 tomato that has been roughly diced, 2 hardboiled eggs that have been roughly diced, 1/4 cup corn kernels, 20 green pitted Spanish olives, 1 cup mayonnaise, shred in 1 large clove of garlic and pour in 1 tablespoon of extra virgin olive oil, season everything with sea salt & black pepper, gently mix together until everything is well combined, add to the fridge for a couple of hours before serving, this potato salad will hold for up to 3 days in the fridge
• Wash and pat dry 10 baby new potatoes, add into a sauce pan, fill with cold water to about 1/2 inch above the potatoes, season generously with sea salt and heat it with a high heat, meanwhile, add 1/2 cup mayonnaise into a large bowl, shred in 2 cloves of garlic, squeeze in 1 teaspoon of fresh lemon juice, pour in 1 tablespoon of extra virgin olive and season with sea salt & black pepper, whisk together until well combined, transfer to a smaller bowl and set aside, after boiling the potatoes for 25 minutes and they´re fully cooked through, but still firm, drain the potatoes into a strainer, shake off any excess water and add the potatoes into a serving dish, place the bowl with the garlic aioli next to the potatoes and sprinkle with freshly chopped parsley, serve warm, cold or at room temperature

POTATOES WITH PEPPERS AND CHORIZO

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 "TAPAS" POTATO SALAD

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.