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This smoky, spicy Chorizo Potato Salad is a bold twist on a classic side dish, featuring tender potatoes, savory pork chorizo, and a tangy Dijon-mayo dressing. Perfect for summer cookouts, potlucks, or anytime you want to impress with big flavor.

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Chorizo Potato Salad

Taylor Jackzen
This smoky, spicy Chorizo Potato Salad is a bold twist on a classic side dish, featuring tender potatoes, savory pork chorizo, and a tangy Dijon-mayo dressing. Perfect for summer cookouts, potlucks, or anytime you want to impress with big flavor.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Side Dish
Servings 4

Ingredients
  

  • 1 lb potatoes, Yukon Gold or red potatoes work well cut into bite-sized cubes
  • 12 oz pork or beef chorizo
  • 1/2 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 2 tablespoons apple cider vinegar
  • 1/2 teaspoon smoked paprika
  • Salt and pepper to taste
  • 1/4 cup chopped fresh cilantro optional, for garnish

Instructions
 

  • Place the cubed potatoes in a pot of salted water. Bring to a boil over medium-high heat, then reduce the heat to medium-low and simmer for about 10-15 minutes, or until the potatoes are fork-tender. Drain the potatoes and let them cool slightly.
  • While the potatoes are cooking, heat a skillet over medium heat. Add the chorizo sausage and cook, breaking it up with a spoon, until it is browned and cooked through, about 5-7 minutes. Remove the cooked chorizo from the skillet and place it on a paper towel-lined plate to drain excess grease.
  • In a small bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, smoked paprika, salt, and pepper until smooth and well combined. Adjust seasoning to taste.
  • In a large mixing bowl, combine the cooked potatoes and cooked chorizo sausage. Pour the dressing over the potato and chorizo mixture and gently toss until everything is evenly coated.
  • Cover the bowl with plastic wrap and refrigerate the chorizo potato salad for at least 1 hour, or until chilled.
  • Before serving, garnish the potato salad with chopped cilantro and sliced green onions, if desired.