Grilling the potatoes, scallions, and bell peppers gives this warm potato salad a delicious smoky flavor that pairs well with spicy chorizo. You can use either cured Spanish-style chorizo, which requires only heating on the grill, or fresh Mexican-style chorizo, which needs to be cooked through.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Made this as directed except used polish kielbasa instead. It was simple to make and tasty but I would use smaller potatoes and slice crosswise rather than lengthwise since my slices were quite long. I would also increase the scallions/peppers ratio. I also grilled everything on a grill pan inside which made it even simpler to prepare. Will try again with the modifications!
Tried this recipe recently. Wonderful flavours. Very, very minimal prep time. I used uncooked chorizo instead of the cured style and suspect it wouldn't be as tasty with the cured chorizo.The only change I would make is after slicing the potato to microwave the slices for one to two minutes before putting them on the grill. I found it took the potato to take a bit longer to cook through than the suggested recipe time.Served with a basic green salad with maple balsamic vinaigrette to lighten the meal a bit.
Moveable Feast did not go to New York this season, but we couldn't skip the Big Apple completely! In this web-only episode, chef Francis Derby and cookbook author Aliya LeeKong…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?