
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.
Comments (2)
Comment Feedgood recipe except
Steven Connelly 183 days ago
Good catch!
elrestaurante.com 182 days ago