With a whisper of smoke and spice, Warm Chorizo Potato Salad is a Mexican-inspired spin on the German classic. Served with soft-boiled eggs and a chorizo vinaigrette, this mayo-free mash-up is best served warm.
WARM CHORIZO POTATO SALAD
When most people hear “potato salad”, they think of the American picnic classic. You know, potatoes, relish, celery, mayo…
But originally, mayonnaise had no place in potato salad at all. Long before potato salad ever found its way to the United States, it was invented in Germany after Spanish explorers returned to Europe hauling barrels of spuds as souvenirs.
By the mid-19th century, the dish had made its way to America with its quintessentially German combination of mustard, bacon, onion, and vinegar, and it was deservedly well-loved. It wasn’t until the 1920s – shortly after home refrigerators came into fashion – that mayo came into the picture and we started serving the concoction cold. In my opinion, that was a major misstep in food history. Go ahead and quote me on this– Potato salad is a dish best served warm.
That’s not to say that no changes should ever be made to the original– I’m all about tweaking the classics to create something new and exciting, and that’s definitely the case with this Warm Chorizo Potato Salad. In this recipe, we’re taking potato salad back to its warm, vinegar-dressed roots, but with a Mexican-inspired spin. In this version, crumbled chorizo takes the place of bacon and the drippings are used to create a vinaigrette that takes the potatoes to the next level.
MAYOLESS POTATO SALAD IS KING
Don’t get me wrong, there’s always room for mayo in my fridge; it’s great for creating a perfectly moist chocolate cake or a cheater’s “aioli” to slather on sandwiches. But in general, it’s truthfully far from my favorite of ingredients. That’s especially true in the summer heat, when a mayo-slathered side dish has been known to turn stomachs. I definitely don’t want anything mayo-y sitting out in the sunshine or packed into my picnic basket.
Not to mention, tossing freshly-cooked potatoes in mayo is likely to end in a melted, oily mess. Opting for a flavorful vinaigrette instead will leave you with a potato salad that tastes great at any temperature and won’t get passed over at the potluck.
MORE SUMMER SIDE DISHES
- German Potato Salad (Kartoffelsalat)
- Charred Broccoli Salad with Hot Honey Dressing
- Smoky Shrimp Pasta Salad with Chipotle-Honey Vinaigrette
- Antipasto Tortellini Pasta Salad
- Grilled Peach and Halloumi Panzanella
- Grilled Potato Wedge Fries with Roasted Garlic Aioli
- 3 pounds baby red potatoes
- 4 large eggs
- 1 tablespoon canola oil
- 1 bunch green onions, white and green parts separated, sliced
- 4 cloves garlic, minced
- 1 pound Mexican chorizo, casings removed
- 1/4 cup apple cider vinegar
- 1/4 cup olive oil
- 2 tablespoons honey
- Kosher salt and black pepper, to taste
- 1 jalapeno, sliced
- Fresh cilantro, chopped
- Slice the potatoes 1/2” thick and place in a pot. Cover with 4” of water. Salt generously. Bring to a boil. Boil for 12 minutes, or until tender when stuck with a fork. 6 minutes into cooking, gently lower the eggs into the pot with the potatoes. Cook for 6 more minutes and then drain and transfer to a large bowl. When cooled, peel the eggs and slice into thirds.
- Heat the oil in a skillet over medium-high heat. Add white parts of scallions and garlic. Cook until fragrant, 30 seconds. Crumble in the chorizo and cook, breaking apart as you go, until browned and cooked through. Place a sieve over a medium-sized bowl and pour the chorizo and grease into the sieve. Allow the grease to drain into the bowl, pressing the chorizo gently with a spoon to push out any excess. Transfer the chorizo to the bowl with the potatoes and eggs.
- Add vinegar, honey and olive oil to the chorizo drippings. Whisk until well combined. Season generously with salt and pepper. Pour over the potatoes.
- Add sliced jalapeno and fresh cilantro. Gently toss. Serve warm or at room temperature.
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