There were so many incredible tasting dishes at the potluck so thought I would share one of the recipes for
anyone who wants to try it at home. Linda Elbert provided this recipe.
Spanish Potato Salad
Makes 8 servings
1 lb Fingerling potatoes, different colors are fun
1 tablespoon salt, for cooking water
olive oil, for cooking
8 oz. chorizo, halved lengthwise and thinly sliced, you can substitute soy based chorizo to make it vegetarian – it taste really good but don’t slice it, crumble it
½ cup sundried tomatoes, drained and sliced
lemon, zest and juice
½ red onion, thinly sliced
1 clove garlic, minced
salt and coarsely ground black pepper
2 handfuls arugula
5 oz. anchego cheese, shaved curls
Put potatoes in a large sauce pan and cover with water by 2 inches. Add salt. Bring to a boil and then reduce the heat to a simmer for about 20 minutes or until potatoes are cooked through. They are done when a sharp knife pokes the potatoes without resistance. Drain and leave to cool completely then cut into 1/4 inch slices. Transfer to a large bowl.
Heat a skillet lightly coat with oil and add the chorizo and sauté until crisp. Remove and add to potatoes along with sun dried tomatoes, lemon zest and onion.
Whisk together the minced garlic, olive oil and lemon juice in a small bowl, season with salt and pepper and pour over salad. Toss gently. You can do all up to this point ahead of time.
Right before serving toss in the shaved manchego and arugula. Taste for season and adjust immediately before serving.