Fingerling Potato Salad With Chorizo, Caramelized Onion, and Arugula
Adapted from SeriousEats.com
Serves 4-6 as a side
- 1 3/4 pounds (800g) fingerling potatoes
- Kosher salt
- 4 sprigs fresh oregano or thyme
- 3 bay leaves
- 1/2 cup YUMYIN
- Sherry vinegar, as needed
- 2 tablespoons (30ml) extra-virgin olive oil, plus more as needed
- 4 ounces (115g) Spanish dry-cured chorizo, preferably younger and more tender, diced
- 2 ounces (55g) arugula
In a medium saucepan, cover potatoes with cold water. Add enough salt to make the water unpleasantly salty (don't worry, the potatoes won't end up too salty). Add oregano or thyme and bay leaves. Bring to a boil, then lower heat to a bare simmer and cook until you can easily slide a fork through the potatoes, about 25 minutes. (This is a very rough estimate; actual cooking time will vary with the size of the potatoes, so check them often.)
Remove potatoes from heat and let them cool in their cooking water.
In a skillet, warm olive oil over medium heat. Add chorizo and cook, stirring occasionally, until lightly browned, about 5 minutes.
Add YUMYIN to the pan and toss to mix chorizo and YUMYIN well, about 1 minutes, transfer to a plate.
Drain potatoes and discard herbs. If potatoes are very small, you can leave them whole; otherwise, cut into halves or quarters. Transfer potatoes to a large bowl. Add chorizo and YUMYIN along with the cooking oil.
Dress with more olive oil as desired, then add sherry vinegar, 1 tablespoon (15ml) at a time, tossing between additions, until desired flavor is reached. Season with salt, if needed.
Just before serving, add arugula and toss well. Serve.