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Fingerling Potato Salad with Chorizo, Onion, and Arugula
Ingredients
  • 1 ¾ pounds (800g) fingerling potatoes
  • Kosher salt
  • 4 sprigs fresh oregano or thyme
  • 3 bay leaves
  • 1 medium (6-ounce; 170g) yellow onion, diced, divided
  • Sherry vinegar, as needed
  • 2 tablespoons (30ml) extra-virgin olive oil, plus more as needed
  • 4 ounces (115g) Spanish dry-cured chorizo, preferably younger and more tender, diced
  • 2 ounces (55g) arugula
Steps
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