Warm Potato Salad with Spanish Chorizo, Olives & Arugula

Instructions

To boil the potatoes, place them inside a medium sauce pot and cover with cold water. Add in 1 tablespoon salt and bring to a boil. Reduce heat to a simmer and cook until fork-tender (about 10-20 minutes, depending on the size of the potatoes). 

Once cooked, drain the potatoes and transfer them to a large bowl. Using the back of a fork, smash the potatoes into smaller, bite-sized pieces.

To prepare the Spanish chorizo, cut in half to create two links. Carefully peel and discard the paper casing from the chorizo. Slice both links in half lengthwise. Then, slice into half circles, roughly a quarter-inch thick.

Rinse out the sauce pot that was used for the potatoes and place it back on medium heat. Add the sliced chorizo to the pot, stirring occasionally for 3-5 minutes, until the fat has rendered and the chorizo is lightly browned. Using a slotted spoon, remove chorizo and transfer to the bowl holding the potatoes. Leave all that delicious chorizo fat in the pot.

Turn the heat down to medium-low and add the shallots to the pot to cook in the chorizo fat for 2-3 minutes, or until softened. 

Add the Piquillo peppers and olives into the pot, stirring so that they are both coated in the chorizo fat, about 2-3 minutes.

Pour in the vinegar to deglaze the sauce pot. Let the vinegar cook for 2-3 minutes or until reduced by half. Turn off the heat, then add the extra virgin olive oil and the remaining 1 teaspoon of salt.

Add the arugula to the pot and stir, allowing the residual heat to gently wilt the leaves. 

Transfer the pepper, olive and arugula mixture to the potato-chorizo mixture and stir to combine. 

Garnish with crumbled goat cheese and serve.