Smokey Spanish Potato Salad

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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.