Spanish Chorizo Potato Salad: Best Summer Barbecue Side Dish

When the sun is shining and the grill is fired up, there’s nothing better than a flavorful side dish that can hold its own against smoky barbecue favorites. This Spanish Chorizo Potato Salad is rich, spicy, and packed with bold flavors, making it a standout addition to any summer gathering. Plus, it’s delicious both warm and cold—so it’s a perfect make-ahead option for backyard parties, cookouts, and lazy summer evenings.

Why This Potato Salad Belongs at Your BBQ

🔥 Smoky & Savory – Spanish chorizo infuses the dish with deep, smoky flavor that pairs beautifully with grilled meats.
🌿 Fresh & Spicy – A creamy mayo-sour cream dressing gets a kick from chili crisp and fresh chives.
🍽 Versatile & Easy – Serve it warm straight from the oven or chill it for a cool, refreshing side dish.

Spanish Chorizo Potato Salad Ingredients:

• 3 tablespoons, Olive Oil, divided
• 4 oz Spanish Chorizo
• 1 medium Onion (optional)
• 3 pounds small potatoes
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• ¼ cup mayonnaise
• ¼ cup sour cream
• 2-3 teaspoons chili crisp
• 2 tablespoons chives

Step by Step Instructions

Preheat & prep:

1. Preheat oven to 400°. 
2. Wash potatoes and allow to dry
3. Chop chives

For the Spanish Chorizo

1. Add 2 teaspoons of the olive oil to a cold skillet. 
2. Dice 4 oz. of Spanish Chorizo into a about ¼ pieces.
3. Add the cubed Spanish Chorizo to the skillet and sauté over medium low heat until the fat from the Chorizo starts to render.  It will turn the oil in the pan orange, and the Chorizo will turn a little darker in color.  About 5-8 minutes.
4. Remove the Chorizo from the pan with a slotted spoon, leaving behind the drippings. 

Roast the Potatoes

1. Cut small potatoes in halves or quarters, depending on size.
2. Add the remaining olive oil and chorizo drippings to a large sheet pan.
3. Toss potatoes in the oil to coat them evenly.
4. Sprinkle with salt and black pepper.
5. Roast in a preheated oven until fork-tender, about 20-30 minutes.

Make the Dressing

1. In a bowl, whisk together, the mayo, sour cream, chili crisp, and salt
2. Stir until fully combined.

Assembly and Serving

1. Once the potatoes are tender, remove them from the oven.
2. Using a slotted spatula or spoon, transfer them to a bowl, leaving excess oil behind.
3. Toss with chorizo, dressing, and half of the chopped chives.
4. Transfer to a serving dish and drizzle with extra chili crisp.
5. Sprinkle with the remaining chives.

tips to perfect & personalize your dish

• To Serve Warm: Add garnishes and serve immediately after potatoes come out of the oven.
• To Serve Cold: Chill in the fridge for at least 2 hours (or overnight) The potatoes will absorb much of the dressing during their time in the fridge. If you like your potato salad extra creamy, mix up another batch of the dressing and toss to coat the potatoes before serving and then garnish with extra chili crisp and chives.
• Add Onions and Peppers in when you are sauteing the Spanish Chorizo for extra flavor and heat.
• For a Tex-Mex flair, use Mexican Chorizo instead of Spanish. Just make sure to drain as much fat of of the chorizo as you can and add that to your roasting potatoes.
• If you don’t have Chili Crisp, feel free to substitute Sriracha or other hot sauce.

Whether you’re hosting a summer barbecue or need a flavorful make-ahead side for a potluck, this Spanish Chorizo Potato Salad brings the perfect blend of smoky heat and creamy richness to the table. Serve it warm for comforting goodness or chilled for a cool, spicy contrast—either way, it’s bound to be a hit!

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