Smashed Potato Salad With Chorizo | Premio Foods

Smashed Potato Salad With Chorizo


1 16-oz. package Premio Fresh Chorizo Sausage, casings removed
3 pounds very small red-skinned, yellow-skinned and blue-skinned potatoes
2 tsp. sea salt
1/3 cup plus 2 tbsp. extra virgin olive oil
1 medium red onion, chopped
1 medium or 1/2 large Vidalia onion, chopped
1 cup mayonnaise (any brand)
4 tbsp. garlic, minced
1 tbsp. lemon or lime juice
5 scallions, sliced
1 small container hot sauce (any brand)

  • Always cook pork sausage to a minimum internal temperature of 160° F using a meat thermometer.
  • Always cook chicken sausage to a minimum internal temperature of 165° F using a meat thermometer.
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How to make Smashed Potato Salad With Chorizo:

1. Put potatoes and sea salt in a large pot. Cover potatoes and sea salt with 4 quarts of cold water. Place the pot on the stove top. Heat water at a high setting until it boils. Reduce heat to low-medium setting and simmer potatoes for 22 minutes.

2. Drain potatoes in a colander and discard the potato water. Return cooked potatoes to the pot and set aside.

3. Preheat oven to 450 degrees Fahrenheit.

4. Line a baking sheet or large baking dish with aluminum foil. Place the potatoes on the baking sheet or in the baking dish. Flatten the cooked potatoes with the bottom of glass mason jar until skins break and tear. Set baking sheet or baking dish aside.

5. Heat 1/3 cup olive oil in a large skillet over low-medium heat for 2 minutes.

6. Add chopped red and Vidalia onions to olive oil. Cook for 4 minutes over medium heat.

7. Add the Premio Chorizo Sausage to the skillet with the onions and cook for 6 minutes over medium-high heat. Break up the sausage as it cooks with a spoon. Once the sausage is cooked completely, turn off the heat and set the skillet aside.

8. Combine mayonnaise, garlic and lemon or lime juice in a small mixing bowl. Set aside.

9. Drizzle 2 tbsp. of olive oil on the smashed potatoes. Add more olive oil as needed to evenly coat. Roast the smashed potatoes in the oven for 22 minutes, or until slightly brown.

10. Remove potatoes from the oven and place them in a large mixing bowl. Stir in half of the mayonnaise mixture, half of the scallions and all of Premio Chorizo Sausage and onions.

11. Spread a large platter with the remaining mayonnaise. Place smashed potatoes and the sausage on top of the mayonnaise and cover with the remaining scallions.

12. Serve this chorizo potato salad recipe immediately with hot sauce, if desired.

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