Sunday July 20
A good buy on Yukon golds at the market and the discovery of two frozen chorizos tucked away in the freezer for a rainy day (which this so wasn't) led to this Spanish Potato Salad. On Saturday, we boiled up the potatoes whole, a technique which I had poo-pooed for years but which really does lead to superior potato-salad-osity. We cut them up in nice chunks and doused with salt, olive oil and a little sherry vinegar and left overnight to marinate.
On Sunday, before swimming we fried up the chorizo, some white and red onion (no red peppers to be had at this time of year), deglazed with some white wine and added that to the potatoes.
A tasty treat awaited us on a hot summer's night. Think of it as a deconstructed tortilla
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