BBQ potato chorizo salad

Slofoodgroup Team August 11, 2021

Barbecued Chorizo and Potato Salad

Who doesn't love potato salad? What about an easy Spanish-flavored potato salad to bring your barbecue party together? This great potato salad is made with only a  few ingredients, yet it is packed with so much flavor. Using only boiled potatoes, crunchy celery stalks, grilled chorizo, dill, and a creamy sour cream-based dressing, it makes a great barbecue side dish and a crowd-pleaser. As it is not a mayo-based salad, it can hold up very well outdoors which makes it great for BBQ parties.

This is not your average potato salad, as it is a full-on flavor explosion. The creamy sour cream sauce is so flavorful from the nutmeg, capers, and onions whilst the dill adds a kick of freshness to the meal. The juicy grilled chorizo on top just brings this gluten-free side dish together and transports you right to Spain.

Gluten Free Spanish Potato Salad

• 2 pounds new potatoes, cut into bite-size pieces
• 1 celery stalk, finely diced
• 4-6 chorizo sausage links
• 1/2 cup sour cream
• 1 tablespoon capers, finely chopped
• 3 tablespoons mayonnaise
• 1 shallot, finely diced
• 1/2 teaspoon nutmeg
• 1 teaspoon Dijon mustard
• flake sea salt and freshly cracked black pepper to taste
• 1 tablespoons fresh dill, finely chopped

1. Add the potatoes to a pot with salted cold water and bring to a boil; simmer for 15 minutes or until the potatoes are fork-tender; drain the potatoes and allow to cool down completely.
2. Heat the barbecue grill or a griddle pan to medium-high; halve the chorizo sausages and grill until crisp around the edges and cooked through; slice the sausage into bite-size pieces and set aside;
3. Combine sour cream, nutmeg, shallots, capers, mayo, and mustard and mix well; add the dressing over the cold potatoes and celery and fold in gently; season to taste; scatter the chorizo and dill on top to serve.