Spanish Potato Salad
Just to set it straight before I begin, this is by no means a dish you’d find in Spain, nothing about this could be considered authentic. However, after traveling in Spain and collecting memories of flavors and ingredients, I thought it would be fun to design a pasta salad influenced by a few of them. I didn’t really know how much of everything I wanted to use, so once you prepared what you have, if you want to use less of a certain ingredient to balance out the portions of each one, do so. I also wanted to make sure it wasn’t bland, so while you’re playing around creating this, taste and season accordingly. After it was finished, it was fun to see how all the colors in the dish reminded me of some Spanish colors :)
Ingredients
24 oz bag of small golden potatoes, quartered
Carton of cherry tomatoes, halved
Chorizo, cubed
¼ tsp garlic salt
2 tsp paprika
2-3 tablespoons olive oil, plus more to drizzle
Salt
Black pepper
1 ½ lbs thawed, raw shrimp
Instructions
Fill a large pot with potatoes, water and a teaspoon of salt. Bring to a boil, then cook for 10 minutes. Strain and set aside to cool.
Clean and slice tomatoes, add to a small mixing bowl. Drizzle one tablespoon of olive oil over the tomatoes. Sprinkle with salt and pepper, gently toss then set aside.
Cut chorizo, add to the bowl with tomatoes, set aside.
Take the large pot you used before and fill with water again, add salt, bring to light boil. Add the shrimp and let cook for about 3 minutes, until shrimp is pink. Drain, set aside to cool.
Potatoes should be cooled by now, transfer to a cutting board to cut each potato into quarters. Add the potatoes to a large mixing bowl. Drizzle with one tablespoon of olive oil, salt, pepper, paprika, and garlic powder. *Don’t be shy with how much seasoning you add, it will need it to not come out bland.
Combine the tomatoes and chorizo with the potatoes (if you cooked the entire bag, there will be a lot of potatoes, you definitely don’t need to use them all).
Depending on the size of the shrimp, you may add them into the mixture or first cut them in halves or thirds before adding.
Once the shrimp, potatoes, chorizo and tomatoes are in the same mixing bowl, toss everything to combine. Taste, there will be a good chance you’ll want to add something more to season. Sprinkle a little more salt, garlic powder, paprika, or black pepper. You may need to drizzle olive oil if it feels dry. You’ll just need to toss, taste, and decide on your personal liking.
Refrigerate until ready to serve.
Transfer to a serving bowl and serve chilled.
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