Warm Idaho® Potato Chorizo Salad
Warm Spanish-style potato salad with confit Idaho® fingerling potatoes, Spanish chorizo, and smoky vinaigrette
Ingredients:
Confit Potatoes
- 1 pound red and white Idaho® fingerling potatoes
- 1 ounce garlic cloves
- ½ teaspoon kosher salt
- 1 cup canola/olive oil blend
Vinaigrette
- ½ cup reserved oil from cooking potatoes
- 1 ounce red onion, minced
- ¼ cup red wine vinegar
- ½ teaspoon Dijon mustard
- 1 teaspoon honey
- ½ teaspoon paprika
- ¼ teaspoon ground cumin
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
Purple Potato Chips
- 1 Idaho® purple fingerling potato
Assembly
- 1 pound confit potatoes
- ¼ cup vinaigrette
- 2 ounces Spanish chorizo, ½-inch dice
- ¼ cup scallions, thinly sliced
Directions:
Confit Potatoes
- Cut the potatoes in half lengthwise and place into a half hotel pan.
- Add the garlic cloves, salt, and oil to the potatoes and mix evenly to fully combine.
- Cook in a 300°F oven for 1 hour. Remove potatoes from cooking liquid, reserve oil, and set aside.
Vinaigrette
- Add ½ cup of the reserved oil to a small mixing bowl.
- Combine with the remaining vinaigrette ingredients and whisk until combined. Cover and reserve.
Purple Potato Chips
- 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
- Combine the confit potatoes, 3 tablespoons of the vinaigrette, the chorizo, and scallions in a medium mixing bowl.
- Gently toss to fully coat potatoes in the vinaigrette. Stack tall in a serving bowl.
- Garnish with the purple potato chips. Drizzle with the remaining 1 tablespoon vinaigrette.
Source:
Chef Jessica Tomlinson, Corporate Executive Chef, Tampa, FL, Fleming’s Prime Steakhouse & Wine Bar