Warm Idaho® Potato Chorizo Salad

Warm Idaho® Potato Chorizo Salad

Source:
Chef Jessica Tomlinson, Corporate Executive Chef, Tampa, FL, Fleming’s Prime Steakhouse & Wine Bar

Warm Spanish-style potato salad with confit Idaho® fingerling potatoes, Spanish chorizo, and smoky vinaigrette

Ingredients:

Confit Potatoes

Vinaigrette

Purple Potato Chips

Assembly

Directions:

Confit Potatoes

  1. Cut the potatoes in half lengthwise and place into a half hotel pan.
  2. Add the garlic cloves, salt, and oil to the potatoes and mix evenly to fully combine.
  3. Cook in a 300°F oven for 1 hour. Remove potatoes from cooking liquid, reserve oil, and set aside.

Vinaigrette

  1. Add ½ cup of the reserved oil to a small mixing bowl.
  2. Combine with the remaining vinaigrette ingredients and whisk until combined. Cover and reserve.

Purple Potato Chips

  1. Thinly slice the potato on a mandolin and fry in a 350°F fryer for 2 to 3 minutes, until crisp. Remove and drain.

Assembly

  1. Combine the confit potatoes, 3 tablespoons of the vinaigrette, the chorizo, and scallions in a medium mixing bowl.
  2. Gently toss to fully coat potatoes in the vinaigrette. Stack tall in a serving bowl.
  3. Garnish with the purple potato chips. Drizzle with the remaining 1 tablespoon vinaigrette.