Created by Tisme on January 16, 2020
Step 1: Cook the unpeeled potatoes in boiling salted water for 15-20 minutes, or until the potatoes are just tender.
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.
Step 3: Heat the oil in a frying pan and gently brown the chorizo on both sides for about 8 minutes.
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.
Step 5: Drizzle the mixture over the potato salad and stir in lightly.
Step 6: This salad is best served warm.