Crazy-good smashed potato salad
Crazy good salad that starts with grilled smashed potatoes and is layered with sauteed onions and chorizo, avocado, tomatoes, roasted red peppers and romaine lettuce. Add a bit of salsa and sour cream if you will.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Total Time: 1 hours 5 minutes
- Yield: 4 servings 1x
Ingredients
Scale
- 1.5 pounds miniature yukon gold, red, blue or sweet potatoes
- 1/4 cup olive oil plus 2 T
- 1 onion, cut into 16 wedges
- Salt & pepper
- 1 t Spanish paprika (pimenton de la Vera), divided
- 1/2 pound fresh chorizo, crumbled
- 4 cloves garlic, peeled and finely chopped
- 2 T grated Parmesan cheese
- 1/4 cup grated manchego cheese
- 1 head romaine lettuce sliced in 1/2″ slices,
- 1/2 avocado, diced
- 1 cup cherry or teardrop tomatoes, sliced in half
- 1/2 cup chopped roasted red peppers (jarred or homemade)
- 2 T chopped cilantro
- 1 handful green onion curls
- 1 lime cut in 8 wedges
- Salsa (optional garnish)
- Sour cream (optional garnish)
Instructions
- Scrub potatoes leaving the skin on, unless you are using sweet potatoes. If using sweet potatoes peel them and slice into 1 1/2″ disks. Bring a pot of salted water to boil, drop the potatoes in and reduce heat to medium. Cook potatoes until they can just be pierced with a fork, usually 10-15 minutes depending on the size of the potatoes. Sweet potatoes will take less time than waxy potatoes. When the potatoes are done, put in a colander to drain.
- While the potatoes are cooking, heat a skillet over medium-high heat, add a tablespoon of olive oil. When oil is hot add chorizo and sauté for about 5 minutes, until done. Remove from pan and allow to drain on a paper towel-lined plate.
- Add onions to the pan and sauté until done, about 5 minutes. Season with 1/2 t Spanish paprika and salt and pepper. Remove from heat and combine with chorizo. Set aside.
- When the potatoes are cool enough to handle spread a clean dish towel on the counter and put the potatoes on one half of a dish towel a few inches apart from each other. Cover the potatoes with the other half of the dish towel. Using the heel of your hand smash down on each of the potatoes until they are about 1/2″ thick.
- Heat the grill to medium high. If you are cooking sweet potatoes turn down the grill just a smidge. Put the garlic and olive oil in a small bowl. Dunk each smashed potato briefly in the oil and then place on a grill pan set on a cookie sheet to catch any drips of olive oil. Scoop up any bits of garlic left and scatter over the smashed potatoes. Season with salt and pepper and the remaining 1/2 t Spanish paprika.
- Put the grill pan on the grill and grill 6 to 8 minutes on each side. When you turn the potatoes, season with more salt and pepper and sprinkle with grated parmesan cheese. When you remove them from the grill immediately sprinkle with shredded manchego cheese.
- Arrange the potatoes on the bottom of a scooped serving platter or very shallow salad bowl. Top with a layer of sauteed onions and chorizo. Surround with lettuce and a final topping of avocado, tomatoes, roasted red peppers, green onions and cilantro. Serve with squeezes of lime, salsa and sour cream are optional.