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.
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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.
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