Smoky Spanish Potato Salad

Ingredients:

• 8 medium red Idaho® potatoes, washed and cut into 1” sized pieces
• 1¼ teaspoon salt, divided
• ⅓ cup roasted red peppers, chopped
• ½ cup cherry tomatoes, cut in half
• ⅓ cup Spanish Manzanilla green olives with pimentos
• ¼ cup Spanish cured chorizo, cubed
• 2 tablespoon scallions, white and green parts chopped
• 2 tablespoon fresh parsley, chopped

Dressing

• 3 tablespoons Sherry vinegar
• 3 cloves garlic, minced
• 2 teaspoons Dijon mustard
• 5 tablespoons extra virgin olive oil
• 1 teaspoon sweet smoked paprika
• ¼ teaspoon hot Spanish smoked paprika
• ¼ teaspoon salt
• ¼ teaspoon fresh black pepper

Directions:

1. Place cut potatoes into a pot, cover with water, and add 1 tablespoon of table salt. Boil for about 20-25 minutes, until the potatoes are fork-tender. Drain and cool off.
2. Prepare the dressing: In a jar mix together the vinegar, garlic, mustard, olive oil, both types of paprika, remaining salt & pepper. Shake to combine.
3. Place cooled potatoes into a mixing bowl. Gently coat with the dressing.
4. Add all the remaining ingredients and mix again.
5. Sprinkle with parsley and serve. 

Notes:

• For a vegan version, skip the chorizo.
• If you like your food spicier, increase the amount of Hot Spanish smoked paprika to a ½ teaspoon.
• The way you cut your potatoes is a personal preference, you can leave them bigger for more texture or cut them into smaller bite-size pieces. But if the potatoes are cut smaller, they’ll cook faster so keep an eye on them.