📝 About This Recipe
This soul-warming salad is a celebration of Spanish flavors, where crispy-edged gold potatoes meet the smoky, paprika-infused oils of authentic dry-cured chorizo. As the hot potatoes and sizzling sausage are tossed with fresh baby arugula, the leaves gently wilt, absorbing a bright sherry vinaigrette that cuts through the rich fats. It is a robust, textural masterpiece that bridges the gap between a hearty side dish and a satisfying light meal.
🥗 Ingredients
The Roasted Base
- 2 pounds Yukon Gold potatoes (scrubbed and cut into 1-inch chunks)
- 8 ounces Spanish Chorizo (dry-cured, casing removed, sliced into 1/2-inch rounds)
- 1 medium Red Onion (peeled and cut into 1/2-inch wedges)
- 3 tablespoons Extra Virgin Olive Oil (high quality)
- 1 teaspoon Smoked Paprika (Pimentón) (sweet or bittersweet variety)
- 1 teaspoon Kosher Salt (plus more to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Dressing
- 3 tablespoons Sherry Vinegar (Vinagre de Jerez)
- 1 teaspoon Dijon Mustard (for emulsification)
- 1 clove Garlic (finely minced or grated)
- 1/2 teaspoon Honey (to balance the acidity)
The Greens and Garnish
- 5 ounces Baby Arugula (washed and dried)
- 1/2 cup Flat-leaf Parsley (roughly chopped)
- 1/2 cup Roasted Red Peppers (sliced into strips)
- 2 ounces Manchego Cheese (shaved into thin ribbons)
👨🍳 Instructions
-
1
Preheat your oven to 425°F (220°C) and place a large rimmed baking sheet inside to get hot while you prep.
-
2
In a large mixing bowl, toss the cubed potatoes and red onion wedges with 2 tablespoons of olive oil, smoked paprika, salt, and pepper until evenly coated.
-
3
Carefully remove the hot baking sheet from the oven and spread the potato mixture in a single layer. The sizzle helps prevent sticking and starts the browning process immediately.
-
4
Roast for 20 minutes, then remove the tray and toss the potatoes with a spatula.
-
5
Add the sliced chorizo rounds to the tray, scattering them among the potatoes. The chorizo will release its vibrant red oil as it roasts, flavoring the potatoes.
-
6
Return the tray to the oven and roast for another 15-20 minutes until the potatoes are golden-brown and crispy, and the chorizo is slightly charred at the edges.
-
7
While the roasting finishes, whisk together the sherry vinegar, Dijon mustard, minced garlic, honey, and the remaining 1 tablespoon of olive oil in a small bowl to create the vinaigrette.
-
8
In a very large salad bowl, place the baby arugula and the roasted red pepper strips.
-
9
Once the potato and chorizo mixture is done, immediately transfer the hot ingredients (and all that flavorful oil from the pan) into the bowl with the arugula.
-
10
Pour the sherry vinaigrette over the hot mixture and toss gently. The heat from the potatoes will wilt the arugula slightly, creating a silky texture.
-
11
Add the fresh parsley and give it one final toss to distribute the herbs.
-
12
Transfer to a serving platter and top with the shaved Manchego cheese while still warm so the cheese just begins to soften.
💡 Chef's Tips
Choose 'dry-cured' Spanish chorizo rather than Mexican fresh chorizo; the cured version holds its shape and provides that signature smoky oil. Don't crowd the baking sheet—if the potatoes are too close together, they will steam rather than roast to a crisp. Always use a high-quality Sherry Vinegar; its complex, nutty acidity is what defines the Spanish profile of this dish. If your arugula is very delicate, wait 2 minutes before tossing the hot potatoes in to prevent the greens from becoming overly soggy. For a vegetarian twist, swap chorizo for smoked sun-dried tomatoes and add a pinch more smoked paprika.
🍽️ Serving Suggestions
Pair with a chilled glass of dry Spanish Rosado or a crisp Albariño wine. Serve alongside a crusty baguette to mop up the flavorful vinaigrette and chorizo oils. This makes a fantastic brunch dish when topped with a soft-poached or fried egg. Accompany with a small bowl of Spanish olives and Marcona almonds for a full tapas-style experience.