Fingerling Potato Salad with Chorizo, Onion, and Arugula: A Hearty Twist on a Classic
A mayo-free dish that boosts smoky, tangy flavors and holds shape at any temperature.
Fingerling Potato Salad with Chorizo, Onion, and Arugula
If you’re searching for a potato salad that energizes your palate, look no further. This fingerling potato salad isn’t your average picnic fare—it’s a Spanish-inspired riff that bursts with color, flavor, and hearty ingredients. Smoky chorizo mingles with creamy fingerling potatoes, sweet red onions, peppery arugula, and a sherry vinaigrette to create a wholesome salad that shines warm or at room temperature. Perfect for picnics, barbeques, tapas spreads, or a memorable dinner side, this is the potato salad that makes everyone ask for seconds.
Why This Recipe Works
- Creamy yet distinct potatoes: Fingerling potatoes hold their shape through boiling and their buttery texture pairs perfectly with the savory, spicy chorizo.
- Lively Spanish flavors: Cured chorizo adds smoky depth while sherry vinegar brings acidity and brightness.
- Balanced textures: Thinly sliced onions provide crunch and gentle heat, while tender arugula brings a peppery freshness.
- No-mayo dressing: A vinaigrette, not mayonnaise, keeps the salad light, vibrant, and perfect for warm weather entertaining.
- Make-ahead friendly: The flavors actually deepen as it rests, making it ideal for parties or potlucks.
Key Ingredients
- Fingerling Potatoes: Thin-skinned and firm, these potatoes resist falling apart in salads. They come in yellow, red, or purple, each adding visual interest and subtly different earthy notes.
- Cured Spanish Chorizo: This dry, smoky sausage (unlike fresh Mexican chorizo) adds a meaty, spiced richness. Look for Spanish varieties, preferably in stick or log form.
- Red Onion: Sliced paper-thin, they lend crispness and mild bite, mellowing as they marinate in the vinaigrette.
- Arugula: Also called rocket, its bitterness and peppery flavor balances the salad’s heavier notes.
- Sherry Vinegar: Adds acidity and complexity. If unavailable, use red wine vinegar as a substitute.
- Extra-Virgin Olive Oil: Brings fruitiness and binds the dressing together.
- Herbs: Often parsley, which provides clean, grassy notes.
Step-by-Step Guide: How to Make Fingerling Potato Salad
- Prepare the Potatoes
- Rinse and scrub the fingerlings but do not peel—much of their flavor and nutrients are in the skin.
- Place potatoes in a pot and cover with cold, salted water to ensure even cooking.
- Simmer gently (never boil vigorously) until tender when pierced, about 15 to 20 minutes, depending on size.
- Once cooked, drain and let them cool enough to handle, then cut into bite-size rounds or halves.
- Slice and Marinate the Onion
- Very thinly slice a red onion, ideally with a mandoline for uniformity.
- Toss the onions with sherry vinegar—the acid tames their bite and softens their texture.
- Prepare the Chorizo
- Slice Spanish cured chorizo crosswise into coins about 1/4-inch thick.
- Briefly sauté in a skillet just to render some fat and lightly crisp the edges for added flavor.
- Mix the Vinaigrette
- Whisk together sherry vinegar and extra-virgin olive oil in a small bowl.
- Season with salt, pepper, and, for a touch of heat, a pinch of smoked paprika or hot paprika if you like.
- Assemble the Salad
- Combine the cut potatoes, marinated onions (and their vinegar), sautéed chorizo (plus any rendered fat), and chopped parsley in a large bowl.
- Pour in the vinaigrette and toss everything gently—take care not to break up the potatoes.
- Fold in arugula last to prevent wilting, and taste for seasoning, adjusting vinegar, oil, salt, or pepper if needed.
- Serve
- Salad can be served warm, at room temperature, or slightly chilled. The flavors meld and improve as it stands.
- Garnish with extra parsley or a sprinkle of flaky salt just before serving.
Tips, Substitutions, and Variations
- Alternative Potatoes: If fingerlings are unavailable, use Yukon Golds or small red potatoes cut into chunks.
- Chorizo Choices: Substitute with andouille or kielbasa for a different smoky profile. For a vegetarian version, try smoked tofu crumbles or roasted chickpeas.
- Onion Options: Shallots or sweet white onions work in place of red onion if you prefer a milder flavor.
- Add-Ins: Try tossing in roasted red peppers, olives, or capers for extra Mediterranean notes.
- Dressing Varieties: Switch up the vinegar, use lemon juice, or add a little Dijon mustard for extra depth.
- Greens Swap: Baby spinach, watercress, or frisée make an excellent stand-in for arugula.
Serving Suggestions
- This salad stands alone as a light lunch, picnic dish, or side for grilled meats and seafood.
- Pair with Spanish tapas such as gambas al ajillo (garlic shrimp), grilled vegetables, or a cheese and charcuterie platter.
- Try serving with crusty bread to soak up the flavorful dressing and chorizo oil.
Nutrition Information
| Nutrient | Estimated per Serving |
|---|---|
| Calories | ~250-300 kcal |
| Protein | 8g |
| Fat | 14g |
| Carbohydrates | 28g |
| Fiber | 3g |
| Sodium | 300mg |
Note: Exact nutrition will vary with chorizo brand and ingredient choices. For a lighter version, reduce chorizo and oil.
Make-Ahead and Storage
- Prepare the salad up to a day in advance, but add the arugula just before serving to keep it crisp and fresh.
- Refrigerate leftovers in a sealed container for up to 3 days. Allow to come to room temperature before serving for best flavor.
- If needed, refresh with a drizzle of additional vinegar and olive oil before serving again.
Frequently Asked Questions (FAQs)
Q: Can I use uncured (fresh) chorizo in this salad?
A: Spanish potato salads traditionally use cured chorizo, which has a firm, chewy texture and pronounced smokiness. Fresh (raw) Mexican or Spanish chorizo should be fully cooked, drained, and cooled before using, but it will yield a different, softer texture and richer sausage flavor.
What others are reading
Q: Is this potato salad good for outdoor events?
A: Absolutely! Because it is made without mayonnaise and is robustly seasoned, this salad is ideal for picnics, BBQs, or buffets. Serve slightly chilled or at room temperature for safety and optimal flavor.
Q: What’s the best way to slice onions extra thin?
A: The easiest way to achieve paper-thin onion slices is with a mandoline slicer. If using a knife, cut pole to pole and use a sharp blade, taking your time for uniform slices.
Q: What if I don’t like arugula?
A: Substitute with other tender greens like baby spinach, watercress, or frisée. Each brings its own texture and flavor, making the salad equally enjoyable.
Q: Can I make the salad vegan?
A: You can replace chorizo with smoked tofu, roasted chickpeas, or vegan sausage for a plant-based twist. Double down on smoked paprika in the dressing for extra flavor.
Summary and Final Thoughts
This Spanish-style fingerling potato salad transforms humble pantry staples into an elegant and versatile dish. The combination of waxy, vibrant fingerling potatoes, smoky chorizo, sharp red onions, peppery arugula, and a lively sherry vinaigrette ensures each bite is packed with flavor, color, and satisfying texture. The absence of mayonnaise makes it both lighter and safer for communal summer gatherings, while bold add-ins like fresh herbs or olives allow you to put your personal twist on the classic. Whether as a stand-alone meal or a side complement to a larger spread, this salad promises to steal the show every time.
Dig into this Spanish-inspired potato salad at your next gathering—you’ll discover how easily familiar ingredients can be transformed into a dish with global flair and year-round appeal.
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