Best 3 Smoky Chorizo And Red Pepper Tapas Potato Salad Recipes
**Smoky Chorizo and Red Pepper Tapas Potato Salad: A Symphony of Flavors**
Embark on a culinary journey to the heart of Spain with our tantalizing Smoky Chorizo and Red Pepper Tapas Potato Salad. This vibrant dish is a delightful fusion of bold flavors and textures, sure to leave your taste buds dancing. Succulent chorizo, smoky and spicy, pairs perfectly with the sweetness of roasted red peppers. Tender potatoes, tossed in a tangy vinaigrette, provide a satisfying base for this delectable salad. Whether you're hosting a tapas party or seeking a unique side dish, this recipe is a must-try.
**Additional Recipe Highlights:**
* **Roasted Red Pepper Dip:** Dive into a creamy and flavorful Roasted Red Pepper Dip, perfect for dipping your favorite crackers, vegetables, or pita bread.
* **Chorizo and Potato Empanadas:** Experience the perfect harmony of chorizo, potatoes, and cheese encased in a golden, flaky pastry.
* **Spanish Potato Salad:** Indulge in a classic Spanish Potato Salad, where tender potatoes are coated in a rich, mayonnaise-based sauce and topped with hard-boiled eggs and capers.
GRILLED YUKON GOLD POTATO SALAD WITH RED PEPPER-SMOKED PAPRIKA MAYONNAISE
Steps:
- Heat the grill to high. Place the potatoes in a large saucepan and cover by 1-inch with cold water. Add 1 tablespoon of salt, bring to boil over high heat and cook until just cooked through, about 10 minutes. Drain, let cool slightly and halve.
- While the potatoes are cooking, combine the mayonnaise, mustard, peppers, garlic, vinegar, paprika and salt and pepper in a blender or food processor and process until smooth.
- Brush the cut sides of the potatoes with oil and season with salt and pepper. Grill cut side down until lightly golden brown, about 2 minutes.
- Toss the potatoes with the red pepper mayonnaise while still warm, mashing slightly to break them up. Fold in the parsley and season with salt and pepper, if needed.
CHIC CHORIZO AND PEPPERS OVER PASTA
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and boil 8 to 10 minutes or until al dente. Meanwhile, heat the olive oil in a large skillet. Add the chorizo and saute 2 to 3 minutes or until both sides are slightly brown and crisp around the edges. With a slotted spoon transfer sausages to a bowl and set aside. Add the onions, mushrooms and peppers to the remaining fat in the skillet and cook, stirring continuously until the onions and peppers are somewhat tender, about 3 minutes. Add the caraway seeds, water and cooked chorizo. Cover and simmer over low heat until peppers and onions are tender, about 5 to 7 minutes. Stir the mixture on occasion so that it does not scorch. Season to taste with salt and pepper. Drain the pasta and return it to the pot off heat. Add the chorizo mixture and sour cream and toss the ingredients together. Adjust seasoning and serve immediately garnished with parsley.
POTATOES WITH PEPPERS AND CHORIZO
Categories Pepper Pork Potato Appetizer Side Sauté Bell Pepper Tailgating Jalapeño Gourmet Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings (as part of tapas buffet)
Number Of Ingredients 8
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.
Tips:
- For the best flavor, use a good quality smoked chorizo. The smokiness of the chorizo will really come through in the salad.
- Use a variety of potatoes for added texture and flavor. You could also use a combination of white, red, and sweet potatoes.
- Don't overcook the potatoes. They should be tender but still hold their shape.
- Be sure to drain the potatoes well before adding them to the salad. This will help prevent the salad from becoming watery.
- Add the chorizo, roasted peppers, red onion, and parsley to the potatoes while they are still warm. This will help the flavors meld together.
- Season the salad to taste with salt, pepper, and paprika.
- Serve the salad warm or at room temperature.
Conclusion:
This smoky chorizo and red pepper tapas potato salad is a delicious and easy-to-make dish. It's perfect for a summer picnic or potluck. The combination of smoky chorizo, roasted peppers, and potatoes is a winning one. And the addition of a simple vinaigrette dressing brings all the flavors together. So next time you're looking for a new potato salad recipe, give this one a try. You won't be disappointed!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
