Toro Bravo's Warm Potato Salad With Vinegar & Chorizo Recipe on Food52 (2024)

Sheet Pan

by: Genius Recipes



3 Ratings

  • Serves 2 to 4

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Author Notes

This so-called potato salad’s flavors are bright and feisty, and it’s served warm in loose tangles instead of a slick mound. Most importantly, it’s everything you want a potato to be—from the *other* side of the spectrum: golden, well-salted, and crisp all over. If you can imagine a salad whose spirit animal is a bag of salt & vinegar chips, this would be it.
Adapted slightly from Toro Bravo: Stories. Recipes. No Bull. (McSweeney's Insatiables, 2013). To read the full story, head here.

We've partnered with Wolf Gourmet, makers of helpful appliances like their countertop oven, to highlight crowd-pleasing winter recipes for entertaining and beyond.Genius Recipes

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What You'll Need

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Toro Bravo's Warm Potato Salad With Vinegar &Chorizo

  • 6 small-to-medium Yukon Gold potatoes (about 1 1/2 pounds), sliced 1/4-inch thin
  • 4 tablespoons olive oil, divided
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 3/4 cup (3 ounces) finely diced Spanish chorizo
  • 1 small yellow onion
  • 5 cloves garlic
  • 3 1/2 tablespoons sauvignon blanc vinegar or other white wine vinegar, divided
  • 1/4 cup roughly chopped or torn parsley leaves
  1. Heat the oven to 450° F with racks in the upper and lower thirds and place 2 sheet pans in the oven to warm. (Note: Later you will pour vinegar into this pan to release the potatoes, so be sure to use a pan with a lip.)
  2. Put your sliced potatoes in a medium bowl along with the 2 tablespoons of the olive oil and the salt and pepper, and toss to mix.
  3. Pull the warmed sheet pans out of the oven and spread the sliced and seasoned potatoes as evenly as possible over them in a single layer.
  4. Put the pans back into the oven and roast the potatoes for 15 minutes on one side. Flip the potatoes (if they’re still very pale underneath or sticking a lot, feel free to leave them a few minutes longer before flipping). Rotate the pans, and roast the potatoes for 8 minutes on the other side.
  5. Meanwhile, slice the onion in half, then thinly slice each half. Thinly slice the garlic cloves.
  6. Put the remaining 2 tablespoons of olive oil in a medium sauté pan over medium-high heat. Add the chorizo and sauté it for 30 seconds.
  7. Add the onion and garlic and lower the heat to medium and sauté everything for about 5 minutes, until the onion is just starting to turn translucent.
  8. Add 1 1/2 tablespoons of vinegar to the sauté pan and stir for 30 seconds before removing the pan from the heat.
  9. After the potatoes have roasted till golden on both sides and are tender, broil them for 3 or 4 minutes until they are nicely crisped on top.
  10. Drizzle the remaining 2 tablespoons vinegar over the potatoes on the sheet pan, then use the back side of a spatula to scrape the potatoes off the pans.
  11. Put the potatoes into a medium-sized bowl with the sautéed chorizo, onions, garlic, and parsley. Toss.
  12. Taste, adjust the seasoning and vinegar to your liking, and serve.


  • Salad
  • Potato Salad
  • Spanish
  • Clove
  • Pork
  • Potato
  • Vinegar
  • Parsley
  • Sheet Pan
  • Christmas
  • Father's Day
  • Mother's Day

Recipe by: Genius Recipes

Popular on Food52

19 Reviews

Helen March 6, 2021

Made this as written and it was delicious. The only complaint at our table was that I had not doubled the recipe! I used a boar's head uncured chorizo from the grocery so nothing special but tasty nevertheless. The chorizo crumbled but that was ok too.
Served this with salad greens from the garden including frilly red leaves in a dijon mustard, shallot vinaigrette. It perfectly offset the richness of this dish. Really terrific. Thanks

Julie August 17, 2020

If you can't find Spanish Chorizo, what's a good substitute? Would summer sausage work?

Stephanie R. June 3, 2020

Very tasty and I didn’t find clean up hard at all. I just noticed you used “spirit animal” to describe this dish. Could you please remove that description? It’s an inappropriate use of a indigenous spiritual practice.

judy November 19, 2017

I would include the vinegar in the toss at the beginning. Put oil herbs, garlic and vinegar into large bowl. toss until well combined then add veggies and toss until well coated. Then bake in oven spread on trays lined with baking paper. All done and delicious. I think I might give this a try with a couple of added parsnips for they thanksgiving. Thanks for the inspiration.

Marika V. November 12, 2017

I used a non stick baking paper under the potatoes super easy recipe super tasty!

Amble November 11, 2017

Thinking about trying this with the sweet potatoes I just got from my CSA.

Patricia November 11, 2017

Looks appetizing!!but I don’t like vinegar’s smell. Can I don’t use it or what I can use instead? Thanks

meganvt01 November 10, 2017

This was fabulous! Loved all the textures and flavors.

Evan L. November 9, 2017

If you end the cookbook "Toro Bravo" you should check out the newest cookbook from John Gorham's newest book, "Hello My Name Is Tasty." It was released around the vend of August and has a ton of amazing recipes in it.

Sara N. November 8, 2017

Will the quality of the dish or the flavor profile be different if we omit the chorizo?

Kristen M. November 8, 2017

The flavor will change quite a bit, but this technique will take well to other flavors—if you want to add back a bit of the smokiness, a pinch of smoked paprika would do it.

mela November 8, 2017

Sounds absolutely wonderful. This is for dinner!

Kristen M. November 8, 2017

I like your style!

janet T. November 8, 2017

Sounds like too much work.

tastysweet November 8, 2017

I am concerned about this recipe only because it looks like it needs to be served immediately. Is this correct?

Kristen M. November 8, 2017

No, it actually holds up nicely and tastes good warm or at room temperature. The Toro Bravo cookbook even says it even reheats well, but I haven't tried doing so in the oven yet, which I think would be better than in the microwave, for better crispness.

Kristen M. November 8, 2017

Also Janet, it's surprisingly little work, and quicker than boiling, baking, or even roasting in bigger pieces.

tastysweet November 8, 2017

Kristen, I would think that the potatoes after sitting would have a tendency to kind of wilt. How long might these be able to sit and still have the crisp taste?

Kristen M. November 10, 2017

It holds up pretty well, but one way you could make it up to several hours ahead but keep it from losing any crisp would be to roast the potatoes earlier in the day and hold them at room temp, then briefly broil them to warm and crisp them up before serving. You could also sauté the chorizo, onions, and garlic ahead and rewarm it (this part could even be done the day before and chilled). The parsley could be torn and stirred in at the last minute.

Toro Bravo's Warm Potato Salad With Vinegar & Chorizo Recipe on Food52 (2024)


How does Bobby Flay make potato salad? ›

Bobby Flay's Mustard and Scallion Potato Salad

In a large bowl, whisk together the mayonnaise, mustards, vinegar, salt and pepper, olive oil, honey, lime juice, jalapeño, and scallions. Add the warm, sliced potatoes to the bowl and fold until well combined.

What if I put too much vinegar in my potato salad? ›

As Wiggly Wisdom shares, a vinegary potato salad can easily be salvaged with a bit of lemon zest. Just take a fine grater or zester to the rind, measure out about a half teaspoon of zest per two cups of potato salad, and mix it in. Orange and lime also work if you don't have any lemon on hand.

How to make potato salad Martha Stewart? ›

  1. Put potatoes in a large pot of salted water; bring to a boil. Cook until just tender, 20 to 25 minutes. Drain; let cool.
  2. Stir together mayonnaise, lemon juice, mustard, and dill; season with salt and pepper. Peel potatoes; cut into 1-inch chunks. Fold into mayonnaise mixture.
Feb 25, 2021

Why don't you peel potatoes for potato salad? ›

If you'd like to add a little extra color and texture to your salad, leave the skins on. Just be sure to scrub them thoroughly with a vegetable brush before you cook them. Once you've either scrubbed or peeled your potatoes, cut them into bite-size chunks, place them in a large pot, and cover them with water.

How to keep potatoes from falling apart when making potato salad? ›

Don't Undercook (or Overcook) the Potatoes

Poke them with a fork after the water has boiled for 5 minutes (or, if steaming, after 15 minutes). Don't wait until they fall apart when pierced with a fork.

What if I add too much vinegar to my recipe? ›

By adding more stock or increasing the other ingredients you can attempt to balance out the flavours to drown out the overpowering one. However, this is no good if you've only bought what you need. Your other option is to add an opposing flavour. If it's too spicy add something sweet or creamy for example.

What does adding vinegar to potatoes do? ›

When a small amount of vinegar is added to the soaking water before frying, it can help impart a tangy flavor to the fries without making them taste overly vinegary. The acid in the vinegar can also help to slightly break down the surface of the potatoes, aiding in the development of a crispier texture during frying.

What happens when you add vinegar to mayonnaise? ›

Vinegar or lemon juice: Not only does a little acid like wine vinegar, champagne vinegar, and lemon juice add incredible flavor to the mayonnaise, it also helps to stabilize the mixture.

Should you rinse potatoes in cold water after boiling for potato salad? ›

Rinsing potatoes helps remove excess starch, so it is recommended to rinse the potatoes before cooking. To ensure even more starch is out of the way, it's recommended that they even be quickly rinsed after boiling. We recommend using hot water for rinsing after boiling and cold water prior to boiling.

Why does my potato salad get watery overnight? ›

Potatoes can retain moisture. To prevent this, drain the potatoes very well in a colander or pot. Allow all the steam to escape the potatoes before mixing them with the dressing and other ingredients.

How can I thicken up my potato salad? ›

To thicken potato salad without using mayonnaise, you can try using Greek yogurt, sour cream, or a combination of both. Another option is to add mustard, which not only thickens but also adds flavor.

Why is my potato salad bland? ›

Overcooked potatoes might turn your salad into a mash, or a thick, uninteresting salad dressing may leave your salad bland. You may even encounter the dreaded undercooked tuber, ruining an otherwise perfectly good salad.

What goes bad in potato salad first? ›

It's actually the potatoes. Being a root vegetable, they sit in dirt for a long time and that dirt often harbors bacteria. When potato salad is served at warm events like picnics or barbecues, the heat can cause this bacteria to multiply, leading to the spoilage of the entire dish.

What makes homemade potato salad watery? ›

Potatoes can retain moisture. To prevent this, drain the potatoes very well in a colander or pot. Allow all the steam to escape the potatoes before mixing them with the dressing and other ingredients.

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