Spanish Inspired Potato Salad with Chickpeas, Saffron and Pine Nuts

This main course is reminiscent of dishes served with dry sherry in Madrid tapas bars. If you can only fi nd Mexican-style chorizo, slice it into 1⁄2- inch sections and fry it in the oil until it is cooked through, about 5 minutes.

13⁄4 pounds small yellow-feshed potatoes, scrubbed

1⁄2 cup plus 1 tablespoon olive oil

1 pound dried Spanish chorizo, cut in half lengthwise, then into 1⁄2-inch sections

11⁄2 cups canned chickpeas, drained and rinsed

3 jarred pimientos, drained and cut into thin strips

1 small red onion, thinly sliced

3 celery ribs, chopped

1⁄2 cup toasted pine nuts

1⁄4 cup chopped parsley leaves

3 tablespoons sherry vinegar or white wine vinegar

11⁄2 teaspoons anchovy paste

1⁄2 teaspoon freshly ground black pepper

1⁄8 teaspoon saffron threads soaked in a small bowl with 1 tablespoon hot water for 5 minutes

1⁄2 cup olive oil, preferably extra virgin olive oil

• Bring a medium pot of water to boil. Add the potatoes and boil until tender when pierced with a fork, about 14 minutes. Drain in a colander set in the sink and cool slightly, then cut the potatoes in half or into 1-inch chunks, whichever is smaller. Place in a large serving bowl.
• Heat a medium skillet or sauté pan over medium heat. Swirl in 1 tablespoon olive oil, then add the chorizo. Cook, stirring frequently, until reddish brown and sizzling, about 2 minutes. Transfer with a slotted spoon to a plate lined with paper towels to drain.
• Stir the chorizo into the potatoes along with the chickpeas, pimientos, onion, celery, pine nuts, and parsley.
• Whisk in the vinegar, anchovy paste, pepper, and saffron (with its water) until smooth. Continue whisking as you drizzle in the olive oil in a slow, steady stream; whisk until emulsified, about 1 minute. Pour over the potato salad and gently toss to serve warm.