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Potato salad with chorizo, caperberries and paprika recipe

Potato salad with chorizo, caperberries and paprika recipe

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

  • Energy

    2015kj
    483kcal     24%

  • Fat

    29g 41%

  • Saturates

    9g 44%

  • Sugars

    3g 3%

  • Salt

    3.2g 53%

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

Method

  1. Put the potatoes in a pan of salted water and bring to the boil. Simmer for 10 mins, or until tender; drain.
  2. 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.
  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.

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