Chorizo with Grilled Potato-Scallion Salad

Chorizo with Grilled Potato-Scallion Salad
Photo by Scott Phillips


  • 1 Tbs. balsamic vinegar
  • 3 Tbs. vegetable oil
  • 1-½ lb. medium waxy potatoes, such as Yukon Gold, peeled and sliced lengthwise ¼ inch thick
  • ¼ cup mayonnaise
  • Kosher salt and freshly ground black pepper
  • 1 red bell pepper, stemmed, seeded, and quartered
  • 8 whole scallions, trimmed
  • + 1 more ingredients
    • 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...

View full recipe at Fine Cooking


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