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

  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.

 

 

 

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

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