|photo by Angela Sackett|
It was Thanksgiving at my house this weekend. No, I'm not crazy. Okay, maybe a little.
Our annual "Thanksgiving in July" Party was this past Saturday and it was an absolute blast! All our friends came out to celebrate our made-up holiday. Everyone brought a dish to share and Patrick and I did the rest. We had fried turkey, beef tenderloin, scalloped potatoes, roasted beets, mac and cheese, maple-roasted veggies, stuffing, mashed potatoes, fall apple salad, cornbread, deviled eggs, sweet potatoes... And don't even get me started on dessert.
Holy Canoli, we had SO. MUCH. FOOD.
I made sure to make my Chorizo Potato Salad. It's been my go-to potato salad recipe for a while now. What I love about this dish is how versatile it is. It's not just a normal potato salad that you can serve at a summer barbecue. Because the flavors are of smoky chorizo and the warm spice of ground cumin, it's really a dish you can serve year-round: for a holiday get-together or for a party in the middle of summer. Oh and you can make it a couple days in advance. Perfect for Thanksgiving in July.
Everyone left with a smile on their face and to-go boxes in their hands. But no one was as happy as I was. The food, the laughter, the noise, the kids running around... it was classic holiday chaos. I couldn't help but love it. Sitting next to Patrick at that table and looking at everyone eating and talking, I couldn't help but feel like the luckiest girl in the world.
Or maybe the craziest. But hey, a normal life would just be boring.
Happy Thanksgiving (in July) Everyone!
[Gluten-Free] Chorizo Potato Salad
This is one amazing dish! The smoky chorizo pairs perfectly with tender potatoes seasoned with just the right touch of cumin. I love bringing it to a party because it travels well and it’s always a big hit! Make it a couple days in advance and check it off your to-do list.
Makes 10 servings
2 tablespoons extra-virgin olive oil
1 lb. raw chorizo sausage*, casings removed
4 cloves garlic, whole
3 ¾ lbs. red potatoes, peeled, cut into 1-inch pieces
7 green onions (white and green parts), thinly sliced
4 stalks celery, chopped
1 large Gala or Cripps Pink apple, cored, chopped
¾ cup chopped parsley
¾ cup Vegenaise or mayonnaise
¼ cup apple cider vinegar
2 ½ teaspoons salt
1 ¼ teaspoons black pepper
1 ¼ teaspoons cumin
½ teaspoon paprika
Heat olive oil in a large sauté pan over medium heat. Add chorizo sausage*. Use a spatula to break it up into pieces. Cook until browned and cooked through, about 12-15 minutes. Remove the browned chorizo pieces with a slotted spoon and place into a large bowl. Set aside.
Bring a big pot of water to boil. Add the garlic cloves and boil for 7 minutes. Remove cloves with a slotted spoon or tongs. Then add potato pieces. Boil until fork tender, about 10-12 minutes.
Drain potatoes in a colander and then immediately place potatoes into the large bowl with the chorizo. While the potatoes are still warm, add the remaining ingredients. Mix well. Let it cool completely. Then, place in the fridge for at least 2 hours before serving. Serve cold or at room temperature.
*Cook’s Note: You can substitute dry-cured chorizo. Chop it before adding to the oil and cook until edges brown, about 5-10 minutes.
Lauren Marie’s Make-Ahead Tip:
*You can make this dish up to 2 days in advance. The longer it sits, the better it tastes!
recipe courtesy: LaurenMarieGlutenFree.com
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