Ingredients
- 1 kilogram potatoes (new potato, small & preferably red-skinned)
- 300 grams red onions, roughly chopped ( 2 onions )
- 400 grams spring onions, finely chopped (3 -4 spring onions) (scallions)
- 2 tablespoons parsley, fresh, finely chopped
- 1/2 cup apple cider vinegar
- 1/4 cup olive oil (you may prefer more)
- 250 grams chorizo sausage (thinly sliced, Spanish spicy pork sausage)
- 1 tablespoon Dijon mustard
- 1/2 teaspoon sweet paprika
- Cayenne pepper, 1 pinch
How to Make
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Step 1: Cook the unpeeled potatoes in boiling salted water for 15-20 minutes, or until the potatoes are just tender.
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Step 2: Drain and allow the potatoes to cool briefly, then slice and place in a bowl. Add the onions, spring onions, parsley and half the vinegar.
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Step 3: Heat the oil in a frying pan and gently brown the chorizo on both sides for about 8 minutes.
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Step 4: Add the chorizo, olive oil and pan juices to the potatoes, and mix gently. Briefly heat the remaining vinegar in a pan with the mustard, paprika and cayenne pepper, stirring constantly.
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Step 5: Drizzle the mixture over the potato salad and stir in lightly.
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Step 6: This salad is best served warm.
We hope you enjoy this recipe!
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