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Chorizo with Grilled Potato-Scallion Salad

Scott Phillips

Servings: 4

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.


  • 1/4 cup mayonnaise
  • 1 Tbs. balsamic vinegar
  • 1-1/2 lb. medium waxy potatoes, such as Yukon Gold, peeled and sliced lengthwise 1/4 inch thick
  • 1 red bell pepper, stemmed, seeded, and quartered
  • 8 whole scallions, trimmed
  • 3 Tbs. vegetable oil
  • Kosher salt and freshly ground black pepper
  • 1 lb. chorizo

Nutritional Information

  • Calories (kcal) : 860
  • Fat Calories (kcal): 580
  • Fat (g): 65
  • Saturated Fat (g): 19
  • Polyunsaturated Fat (g): 15
  • Monounsaturated Fat (g): 28
  • Cholesterol (mg): 105
  • Sodium (mg): 1780
  • Carbohydrates (g): 39
  • Fiber (g): 4
  • Protein (g): 31


  • Prepare a medium (375°F) gas or charcoal grill fire.
  • In a large bowl, whisk the mayonnaise and vinegar until combined.
  • In another large bowl, toss the potatoes, pepper, and scallions with 2 Tbs. of the oil, 1 tsp. salt, and 1/2 tsp. pepper. Rub the chorizo all over with the remaining 1 Tbs. oil.
  • Grill the vegetables and chorizo, turning occasionally, until the scallions are charred in places and the potatoes and pepper are tender, 3 to 5 minutes for the scallions, 6 to 9 minutes for the peppers, and 12 to 15 minutes for the potatoes. If using cured (Spanish-style) chorizo, cook long enough to warm it through, about 8 minutes. If using uncooked (Mexican-style) chorizo, cook until it registers 145°F on an instant-read thermometer, about 15 minutes.
  • Transfer the scallions and pepper to a cutting board. Transfer the potatoes to the bowl with the mayonnaise mixture and toss. Coarsely chop the scallions and pepper, toss them with the potatoes, and season to taste with salt and pepper.
  • Cut the chorizo on the diagonal into thick slices and serve with the potato salad.


Rate or Review

Reviews (2 reviews)

  • Commenterri | 08/26/2013

    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!

  • drscorpio | 07/25/2013

    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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