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Smoked potato salad with chorizo mayonnaise

By August 21, 2020

Many of us see potato salad as the dull, but easy option as a picnic and barbecue side dish. This takes your potato salad game up a notch with double layers of smokiness from the potatoes and the chorizo mayonnaise. The lime pickled onions cut through the richness of the mayo and add another level of flavour. I also use a cava vinegar in the mayonnaise as it has a slight sweetness which works well with the chorizo, if you cannot get cava vinegar then cider vinegar will work just as well. Over the past few years I've started using rapeseed oil in my mayonnaises, it gives a wonderful colour and flavour. 

500g small salad potatoes boiled until a knife pierces them easily (allow to cool before smoking)
1 red onion finely sliced
Juice of one lime
15g finely chopped chives or garlic scapes

Smoking the potatoes
Set your cold smoker up with beech smoking dust, if you want a heavier smoke flavour opt for hickory or pecan
Place the cooked potatoes in the smoker and smoke for 3 hours
Remove and cover with cling film allow to "rest" for a few hours to allow the smoke flavour to mellow and infuse

For the Mayonnaise

1 whole egg (room temp) for staff blender method 
or if making by hand use 1 egg yolk
160ml rapeseed oil
5ml Dijon mustard
5ml cava or cider vinegar
5g smoked paprika
Salt and pepper
5ml lemon juice

70g chorizo finely chopped

First cook the chorizo until it starts to release its oils
Leave to cool slightly

To make by hand
Place the egg yolk, vinegar and Dijon in a bowl
You need to start whisking very quickly while you start to add the oil very slowly until the mixture starts to thicken
Season with salt, pepper, smoked paprika and the lemon juice, and stir through
Whizz the chorizo and its oils up in a food processor and then stir into the mayonnaise

To make with hand blender
Place all the ingredients as listed above (except the salt and pepper) in a tall jug or beaker and allow to stand for 20 minutes

Ensure the jug or beaker is just larger than the hand blender head
Place the blender right at the bottom of the mixture and start to blend, once the mixture starts to thicken, you can then start to move the hand blender to ensure it is well mixed
Add the chorizo, smoked paprika and oils and keep blending until it comes together
Season with salt and pepper

Food processor

Place the egg yolk, vinegar and Dijon into the smallest bowl your food processor has, start the machine and add the oil very slowly until it starts to thicken
Add the chorizo, smoked paprika and oils and keep blending until it comes together
Season with salt and pepper and the lemon juice

To assemble the salad
Place the red onion in a bowl and pour over the lime juice, allow to pickle for an hour
Slice the smoked potatoes into a salad bowl and sprinkle over the red onions
Add 100ml of the chorizo mayo and stir through until well combined

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