Recipe and photo courtesy of Idaho Potato Commission
Makes 6 servings
The Potato Salad
8 medium red Idaho® potatoes, washed and cut into 1” sized pieces
1 t. salt
⅓ c. roasted red peppers, chopped
½ c. cherry tomatoes, cut in half
⅓ c. Spanish Manzanilla green olives with pimentos
¼ c. Spanish cured chorizo, cubed
2 T. scallions, white and green parts, chopped
2 T. fresh parsley, chopped
The Dressing:
3 T. Sherry vinegar
3 cloves garlic, minced
2 t. Dijon mustard
5 T. extra virgin olive oil
1 t. sweet smoked paprika
¼ t. hot Spanish smoked paprika
¼ t. salt
¼ t. fresh black pepper
Place cut potatoes into a pot, cover with water, and add 1 teaspoon of table salt. Boil for about 20-25 minutes, until the potatoes are fork tender. Drain and cool off.
Prepare the dressing: In a jar mix together: vinegar, garlic, mustard, olive oil, both types of paprika, salt & pepper. Shake to combine.
Place cooled potatoes into a mixing bowl. Gently coat with the dressing. Add all the remaining ingredients except parsley and mix again. Sprinkle with parsley and serve.