What Makes This Potato Salad Recipe Stand Out?
There are so many potato salad recipes out there, but what makes this one truly shine is the combination of flavours and textures. Let’s break it down:
Creaminess with a Twist: The dressing is a luscious combination of mayonnaise, sour cream, and fresh dill. It’s rich and tangy but not overwhelming.
The Smoky Factor: Chorizo adds a depth of flavour you won’t find in a traditional potato salad. Its smoky, slightly spicy bite contrasts perfectly with the creaminess of the potatoes.
The Feta Kick: Crumbled feta brings a salty tang that ties the whole dish together. It’s the little touch that makes the dish feel special.
Zesty Freshness: A hit of red wine vinegar right after boiling the potatoes ensures they absorb that tangy goodness, while fresh spring onion adds a bright, peppery finish.
This easy potato salad recipe is designed to be fuss-free but full of flavour, making it ideal for entertaining. Whether you’re a seasoned cook or a newbie, this is a dish that delivers impressive results every time.
Watch me toss together the creamiest, dreamiest potato salad.
Step-by-Step: The Secrets to the Best Potato Salad 🥗
1. The Potatoes: Start with the Right Base
The star of the show is, of course, the potatoes. Choosing the right type is key to a good potato salad. Waxy potatoes like kipfler, Dutch cream, or red royale are perfect for this dish. They hold their shape beautifully after boiling, giving your salad that gorgeous chunky texture.
Peeling your potatoes before boiling them is optional but recommended for this recipe to ensure every mouthful is smooth and creamy. Cut them into even-sized cubes (around 3x3cm) so they cook evenly, and make sure to salt your boiling water generously. Salting early ensures the potatoes are well-seasoned from the inside out.
2. Red Wine Vinegar: The Secret Ingredient 🍷
This step is a game-changer and the reason why this recipe stands out. After draining your boiled potatoes, toss them in red wine vinegar while they’re still warm. The warm potatoes will soak up the vinegar, adding a tangy punch to the salad. It’s such a simple step but makes all the difference in flavour.
If you don’t have red wine vinegar on hand, apple cider vinegar or white wine vinegar can be used as substitutes. But trust me, red wine vinegar brings the best balance to the dish.
3. Chorizo: Crispy, Smoky Goodness 🌶️Here’s where the magic happens.
Chorizo is a total flavour bomb in this salad. Its slightly smoky, spicy flavour adds an unexpected twist that elevates the dish.
The easiest way to prepare the chorizo is by using an air fryer – just 2-3 minutes at 180°C is enough to crisp it up perfectly. Alternatively, you can pan-fry it, but be sure to drain the excess oil on paper towels before mixing it into the salad. You want the chorizo to add flavour, not greasiness.
4. The Creamy Dressing: Balance is Key
The dressing is what ties everything together. This one’s a combo of mayonnaise, sour cream, and fresh dill, with a touch of salt and pepper. The mayonnaise adds richness, the sour cream brings a tangy freshness, and the dill gives the dressing a herby lift.
Feel free to taste and tweak the dressing to suit your preferences. Like a bit more tang? Add a squeeze of lemon juice. Want it a bit bolder? Throw in a pinch of garlic powder or Dijon mustard.
5. Feta: The Finishing Touch 🧀
Crumbling feta through the salad just before serving adds a creamy, salty finish that contrasts beautifully with the chorizo and potatoes. Use a good-quality, full-fat feta for the best results – the creaminess is worth it.
Sprinkle a bit of extra feta and some finely sliced spring onion on top for a garnish that’s as delicious as it is Instagram-worthy. 📸
Storage Tips to Keep It Fresh 🥶
One of the great things about this chorizo potato salad is how well it keeps. If you’re prepping ahead for a big event or simply want to enjoy leftovers, here’s how to store it:
- Refrigeration: Transfer the salad to an airtight container and store it in the fridge. It’ll stay fresh for up to 3 days. The flavours actually develop and deepen overnight, making it taste even better the next day.
Re-mix Before Serving: Potato salad can sometimes firm up in the fridge. Give it a good stir before serving to redistribute the dressing and freshen up the flavours.
Avoid Freezing: This is not a freezer-friendly dish, as the potatoes and creamy dressing can separate and lose their texture.
Perfect Pairings: What to Serve with Potato Salad 🥩
This easy potato salad recipe is super versatile and pairs well with so many dishes. Here are a few of my favourite pairings:
- BBQ Meats: Think grilled lamb cutlets, smoky sausages, or sticky pork ribs.
- Seafood: A platter of fresh prawns or crispy-skinned barramundi is a perfect match for the creamy tanginess of the salad.
- Vegetarian Options: Pair it with a roasted vegetable medley or a hearty quiche for a vegetarian feast.
It’s also a fantastic dish to bring to potlucks and picnics – just pack it in a sturdy container and pop it in the esky.
Other Recipes You’ll Love 💡
If you enjoyed this simple potato salad recipe, here are a few more ideas to inspire your next meal:
Let’s Get Cooking! 🥗
Now that you’ve got the insider tips and tricks, it’s time to make your own potato salad with chorizo and feta. Whether you’re prepping for a backyard barbecue or looking for a new side dish to impress your guests, this recipe will not disappoint.
Snap a picture of your creation and share it with me on Instagram @steph_cooks_stuff – I’d love to see how you bring this dish to life. Happy cooking! 🥔✨
Potato Salad with Chorizo and Feta
- Total Time: 40
- Yield: 6 1x
Description
🔥 Next-Level Potato Salad with Chorizo & Feta! 🥔🧀
Say goodbye to boring potato salad—this version is smoky, creamy, and packed with bold flavors! The secret? A splash of Red Wine Vinegar for tang, crispy Chorizo for a rich kick, and a luscious combo of Whole Egg Mayonnaise and Sour Cream for the ultimate dressing. Plus, the Danish Feta adds the perfect salty bite!
For the crispiest chorizo, I use my Sunbeam Air Fryer (just 2-3 minutes at 180°C), making this dish even easier to prep. And when it comes to storage, my Sistema 2.2L container keeps it fresh and ready to serve at any BBQ, picnic, or gathering.
The best part? You can grab all these ingredients at ALDI, making this recipe both delicious and affordable!
Trust me, thisPotato Salad with Chorizo and Feta will be the star of the table. Try it out and let me know what you think! 😍
Ingredients
- 1 1/2 kg white washed Potatoes
- 1/2 cup Red Remano Wine Vinegar
- 1 Berg Chorizo Sausage, diced
- 450g Colway Whole Egg Mayonnaise
- 300g Farmdale Sour Cream
- The Good Stuff Dill springs, sliced
- 3 x The Good Stuff Spring Onion, sliced
- 1/2 cup Emporium Selection Danish Fetta
- Stone Mill Salt and Black Pepper to taste
Instructions
- Peel Potatoes, slice into 3x3cm cubes, place in large pot in cool water and boil until almost softened – strain.
- Put the Potatoes in a bowl and gently mix through the Red Wine Vinegar whilst still hot. Put it in the fridge.
- Put the Chorizo Sausage into the air fryer until just crisp – 180 degrees for 2-3 minutes, (if cooked in the pan, strain the fat off on a paper towel) and add to the Potatoes – place in the fridge to cool.
- In a separate bowl, mix the Mayonnaise, Sour Cream, Dill, Spring Onion and a generous amount of Salt and pPepper – taste.
- Mix the Cream mixture into the Potatoes and crumble through the Fetta. Top with spring Onion. Store in a Sistema container.
- Prep Time: 20
- Cook Time: 20
- Category: Recipes
- Method: Boiled potatoes, with added ingredients and a creamy dressing.
- Cuisine: This is a modern, composed potato salad with influences from various cuisines. The use of chorizo suggests Spanish influence, while the combination of feta and dill is reminiscent of Mediterranean flavors. It's not a traditional recipe from a specific region but a contemporary and flavorful combination.
Frequently Asked Questions
Absolutely! Simply skip the chorizo and replace it with roasted chickpeas or grilled mushrooms for a smoky, savoury element.
Yes! Greek yoghurt is a great substitute for sour cream and adds a similar tangy creaminess to the dressing.
Pack the salad in a sturdy, airtight container and keep it in a cooler bag with an ice pack to maintain freshness. Wait to add the feta and spring onion garnish until just before serving for the best presentation.