Hot Potato, Chorizo and Pepper Salad
A vibrant and hearty salad featuring crispy chorizo, tender potatoes, and fresh vegetables, perfect as a side dish or a main meal.
Ingredients
For the salad
- 500 g small new potatoes, left unpeeled and cut in halves or quarters if large Choose firm and unblemished potatoes.
- 3 tablespoons olive oil, with a little extra if needed
- 1 teaspoon sweet smoked paprika
- 1 red bell pepper, seeded and cut into halves Adds color and sweetness.
- 140 g chorizo, sliced into half-round pieces Provides a spicy kick.
- 1 tablespoon sherry vinegar
- 80 g pitted black olives or Kalamata olives Adds briny flavor.
- 80 g semi-dried tomatoes, roughly chopped Introduces tangy notes.
- 120 g wild rocket leaves Add fresh peppery crunch.
- Sea salt and freshly ground black pepper To taste.
Instructions
Preparation
- Heat the oven to 180°C / 350°F / Gas, 4.
- Place the potatoes in a roasting tray, coat them with olive oil, then season with smoked paprika and a pinch of salt.
- Roast for 20 minutes until they begin to soften.
Cooking
- Add the red pepper to the tray, mix it with the seasoned oil, and roast for 10 more minutes.
- Stir in the chorizo slices and return the tray to the oven for a final 10 minutes.
Assembly
- Move the potatoes, pepper, and chorizo to a large salad bowl, keeping the flavored oil in the tray.
- Mix the sherry vinegar into the oil left in the tray. If the dressing tastes too sharp, balance it with a little more olive oil. Add salt and pepper as needed.
- Add the olives, chopped tomatoes, and rocket to the bowl. Pour the warm dressing over everything, toss gently, and serve right away.
Notes
Serve warm or at room temperature. Pairs well with crusty bread and light white wines. Store leftovers in an airtight container for up to three days.