Fingerling potato salad with chorizo, onion, and arugula from Serious Eats

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Notes about this recipe

  • Eat Your Books

    Can substitute thyme for fresh oregano.

  • FJT on June 16, 2019

    This was a great potato salad which disappeared very quickly! I agree with meggan, the herbs in the water didn't seem to add much and I'm also not sure that leaving the potatoes to cool in their cooking water is essential either, but those minor quibbles aside I would definitely recommend the recipe.

  • meggan on June 25, 2018

    Really good - I used tricolor potatoes which made it visually appealing. I don't know if all the herbs in the boiling water were necessary (but the salt is!). My chorizo was a little too hard - I will seek out a softer brand next time.

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