Spanish Chorizo Potato Salad

By Taste of Lime

Spanish chorizo gives this potato salad its distinctive smoky flavor. Paired with Yukon Gold potatoes and green beans, it makes a perfect side dish for summer cookouts. We finish it with a creamy mayonnaise and Greek yogurt dressing with a little harissa for a touch of heat. You’ll have about ¼ cup of the dressing left over, which makes an excellent spread for hamburgers and sandwiches.

Harissa

Harissa is a North African chili paste made with chili peppers, herbs, and spices. It adds depth of flavor to the dressing without overpowering the salad. You can find it at Trader Joe’s, many larger supermarkets, or online.

Spanish Chorizo

Unlike Mexican chorizo, Spanish chorizo is dry-cured, fully cooked, and ready to eat. We use Palacios mild Spanish chorizo, which is available at many well-stocked supermarkets or from online retailers such as La Tienda.

Tips

— For the best flavor and texture, use real mayonnaise rather than Miracle Whip.

— This recipe makes a little extra dressing, so add as much or as little as you like. Refrigerate the remaining dressing and use it as a spread for sandwiches or hamburgers.

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Chorizo Potato Salad

Servings: 5 to 6
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Dressing Ingredients

1 1/2 cups mayonnaise (not Miracle Whip)
1/2 cup non-fat plain Greek yogurt
2 teaspoons harissa hot chili pepper paste
Kosher or coarse sea salt to taste

Salad Ingredients

2 pounds Yukon Gold potatoes, halved
1/2 pound green beans, tips removed, cut into bite-size pieces
3 ounces cured Spanish chorizo, casing removed, cut into 1/4-inch dice
1/2 cup finely diced red bell pepper
2 tablespoons finely diced red onion

Directions

In a small bowl, mix the dressing ingredients together and refrigerate until ready to use.

Put the potatoes in a large pot. Add water to cover and bring to a boil. Reduce heat, partially cover, and simmer for 20 to 25 minutes, or until just tender. Remove the potatoes from the pan and cool. Peel and cube the potatoes.

Place the green beans in a saucepan of boiling water (enough to cover the beans). Bring back to a boil. Reduce heat and simmer for 5 minutes, uncovered. Transfer the beans to a bowl of ice water to stop the cooking process. Once cooled, drain and place on a paper towel. Blot dry to remove any excess water.

In a large bowl, combine the potatoes, green beans, chorizo, red bell pepper, and onion.

This recipe makes extra dressing, so add only what you need. Gently mix it in with the potatoes. You can use the extra dressing on hamburgers. There will be about 1/4 cup left over.