It’s the first day of Fall 2016! Perfect weather for pool side grilling in South West Florida, so lets get cookin’!
This delish dish of Chorizo with Grilled Potato-Scallion Salad is superb and sure to impress even your pickiest of food critics. Grilling the potatoes, scallions, and bell peppers gives this warm potato salad a delicious smoky flavor that pairs well with spicy chorizo.
1/4 cup mayonnaise 1 Tbs. balsamic vinegar 1-1/2 lb. medium waxy potatoes, such as Yukon Gold, peeled and sliced lengthwise 1/4 inch thick 1 red bell pepper, stemmed, seeded, and quartered 8 whole scallions, trimmed 3 Tbs. vegetable oil Kosher salt and freshly ground black pepper 1 lb. chorizo
Prepare a medium (375°F) gas or charcoal grill fire.
In a large bowl, whisk the mayonnaise and vinegar until combined.
In another large bowl, toss the potatoes, pepper, and scallions with 2 Tbs. of the oil, 1 tsp. salt, and 1/2 tsp. pepper. Rub the chorizo all over with the remaining 1 Tbs. oil.
Grill the vegetables and chorizo, turning occasionally, until the scallions are charred in places and the potatoes and pepper are tender, 3 to 5 minutes for the scallions, 6 to 9 minutes for the peppers, and 12 to 15 minutes for the potatoes. If using cured (Spanish-style) chorizo, cook long enough to warm it through, about 8 minutes. If using uncooked (Mexican-style) chorizo, cook until it registers 145°F on an instant-read thermometer, about 15 minutes.
Transfer the scallions and pepper to a cutting board. Transfer the potatoes to the bowl with the mayonnaise mixture and toss. Coarsely chop the scallions and pepper, toss them with the potatoes, and season to taste with salt and pepper.
Cut the chorizo on the diagonal into thick slices and serve with the potato salad.