Grilled Potato & Chorizo Salad


  • 2 pounds small yukon gold, red or fingerling potatoes (about 1 1/2 to 2 inches in diameter)
  • 3 oz. Imperial Dry-Cured Chorizo, casing removed, thinly sliced
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup freshly squeezed juice from 2 to 3 lemons, plus more to taste
  • 1/3 cup roughly chopped shallots 
  • fresh chopped parsley
  • Kosher salt and freshly ground black pepper


  1. In a large bowl, combine potatoes, oil, chorizo, shallots, salt and pepper 
  2. Divide across 3-4 large squares of heavy duty foil, crimp foil closed.
  3. Place packets on grill, over indirect heat. Cook, rotating every 10 mins until potatoes are tender. Finish over direct heat for 5 minutes to caramelize. 
  4. Open packets, lightly flatten potatoes to soak up juices, season and sprinkle with fresh parsley.

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Grilled Potato & Chorizo Salad | Grill & Chill Mantry

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