Grilled Potato Salad


2 lb baby potatoes
2 tbsp olive oil
1 red pepper, quartered
1 pkg (4 oz) Campofrio Sliced Chorizo, torn
1/3 cup pitted black olives, halved
6 skewers, soaked


1/4 cup mayonnaise
3 tbsp red wine vinegar
2 tbsp extra-virgin olive oil
1 tbsp Dijon mustard
1 clove garlic, minced
1/4 tsp each salt, pepper and smoked paprika
1/4 cup chopped fresh parsley



In large saucepan of cold salted water, bring potatoes to boil over medium-high heat. Boil for 10 to 12 minutes or until paring knife inserted in potato meets some resistance in the center; drain well. Toss with olive oil and thread onto skewers.

Preheat grill to medium-high heat; grease grate well. Grill potato skewers for 6 to 8 minutes or until grill-marked and tender. Meanwhile grill red pepper for 4 to 5 minutes or until grill-marked and tender. Let potatoes and red pepper cool slightly. Remove potatoes from skewers, slice in half and place in large bowl. Chop red pepper and add to potatoes, along with chorizo and olives.

Dressing: Stir together mayonnaise, vinegar, oil, mustard, garlic, salt pepper and smoked paprika until blended. Stir in 2 tbsp parsley.

Toss potato mixture with dressing until coated; let stand for 10 minutes before serving. Garnish with remaining parsley.

Tip: Substitute chopped fresh cilantro or green onions for parsley if desired.