Paella-Inspired Potato Salad

by Laura on November 25, 2012

in Soups & Salads

Potato salad is a staple at summertime picnics, served with everything from hot dogs to roasts and everything in between. Considered a casual-meal side dish that is perfect for serving lots of guests, there is no shortage of recipes to be unearthed, as each country has its own version of this classic picnic staple. The French use vinaigrette; Germans make a warm salad using bacon, onions, and hot vinegar; the Greeks use olive and lemon in their potato salad; and the Italians use olive oil, vinaigrette, beans and olives. Our American version is filled with mayonnaise, mustard and hard-boiled eggs.

  • 3 -4 lbs red, white, blue potatoes, quartered
  • 1 package Mulay’s chorizo sausage (or four links of chorizo, casings removed)
  • 1 medium onion, roasted
  • 1 medium red pepper, roasted
  • 2 cloves garlic
  • 1/4 tsps turmeric
  • 1/4 tsps saffron
  • 1/4 tsps oregano
  • 1/4 tsps salt and pepper, to taste

Wash and quarter potatoes. Place in pot of boiling water until slightly tender, about 6 minutes. Remove, drain and toss in olive oil. Place in 400 degree oven to roast.

Meanwhile, cook the Mulay’s chorizo over medium heat. Cover to help create (and maintain) liquid. Crush garlic and add near the end of cooking. Add turmeric, oregano, saffron, salt and pepper.

Cut onions and peppers into slightly bigger than bite-sized chunks, toss in olive oil and roast until browned and caramelized.

When potatoes are slightly roasted, remove from oven and place in bowl. Add sausage, roasted peppers and onions, and mix. Serve warm or at room temperature.


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