Toro Bravos Warm Potato Salad With Vinegar Chorizo

Ingredients

• 6 small-to-medium Yukon Gold potatoes (about 1 1/2 pounds), sliced 1/4-inch thin
• 4 tablespoons olive oil, divided
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 3/4 cup (3 ounces) finely diced Spanish chorizo
• 1 small yellow onion
• 5 cloves garlic
• 3 1/2 tablespoons sauvignon blanc vinegar or other white wine vinegar, divided
• 1/4 cup roughly chopped or torn parsley leaves

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