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Potato salad with chorizo, caperberries and paprika recipe
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10 ratings
This delicious potato and chorizo salad uses Cypriot potatoes to give the dish a creamy, earthy flavour. With red onion, parsley, paprika and caperberries, it's packed with flavoursome ingredients and makes a hearty lunch or tasty side dish. See method
Ingredients
- 850g Cypriot potatoes, peeled and cut into 3cm pieces
- 1 small red onion, finely sliced
- ½ lemon, juiced
- 3 tbsp red wine vinegar
- 2 tsp smoked paprika
- 15g flat-leaf parsley, chopped
- 3 tbsp extra-virgin olive oil
- 250g cooking chorizo, sliced
- 8 caperberries or ½ tbsp capers
If you don't have red onions, try using white, brown or spring onions
Each serving contains
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Energy
2015kj
483kcal
24%
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Fat
29g
41%
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Saturates
9g
44%
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Sugars
3g
3%
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Salt
3.2g
53%
of the reference intake
Carbohydrate 39g
Protein 19.4g
Fibre 5.4g
Method
- Put the potatoes in a pan of salted water and bring to the boil. Simmer for 10 mins, or until tender; drain.
- Meanwhile, combine the onion and lemon juice in a bowl. Set aside for 10 mins; drain. Transfer the potatoes and onions to a serving bowl. Add the vinegar, paprika, parsley and oil; season well.
- In a dry frying pan, fry the chorizo until golden and crisp. Add to the potato mixture with the caperberries; toss to combine.
See more Potato recipes
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