Chorizo Potato Salad

british

Chorizo Potato Salad

This is the perfect summer side dish, ideal for BBQ's and sharing. The chorizo really takes the humble potato to the next level. A creamy potato salad spiked with paprika oil and caramelised soft onions, with a gentle bite from the spring onions.

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Ingredients

  • baby potatoes 600 g (quartered)
  • chorizo 150 g (chopped)
  • onion 1 (diced)
  • mayonnaise 2 tbsp
  • spring onions 1 (chopped)

Method

  • Quarter the potatoes. Cut the chorizo into small chunks. Peel and dice the onion. Finely chop the spring onions.
  • Boil the potatoes in salted water until they’re tender, about 8-10 minutes. Drain and leave to cool.
  • Preheat a dash of oil in a frying pan over a medium high heat. Add the onion and fry for 5-6 minutes, now add the chorizo and fry for a further 3-4 minutes.
  • In a large bowl combine the potatoes, onions, chorizo, mayonnaise and spring onions. Make sure you add the chorizo cooking oil as it has all the flavour. Season with salt and pepper to taste.
  • Plate up and enjoy!

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