Potato salad with chorizo, caperberries and paprika recipe

  • Serves 4
  • 5 mins to prepare and 20 mins to cook
  • 483 calories / serving
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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.

  1. Put the potatoes in a pan of salted water and bring to the boil. Simmer for 10 minutes, or until tender; drain.
  2. Meanwhile, combine the onion and lemon juice in a bowl. Set aside for 10 minutes; drain. Transfer thepotatoes and onions to a serving bowl. Add the vinegar, paprika, parsley and oil; season well.
  3. 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

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.

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  • Ingredients

  • 850g (1 3/4lb) Cypriot potatoes, peeled and cut into 3cm (1 1⁄4in) pieces
  • 1 small red onion, finely sliced
  • 1/2 lemon, juiced
  • 3 tbsp red wine vinegar
  • 2 tsp smoked paprika
  • 15g (1/2oz) flat-leaf parsley, chopped
  • 3 tbsp extra-virgin olive oil
  • 250g (8oz) cooking chorizo, sliced
  • 8 caperberries or 1/2 tbsp capers
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  • Energy 2017kj 483kcal 24%
  • Fat 28.9g 41%
  • Saturates 8.7g 44%
  • Sugars 3.1g 3%
  • Salt 3.2g 53%

of the reference intake
Carbohydrate 39g Protein 19.4g Fibre 5.4g


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