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Potato salad with chorizo, caperberries and paprika recipe

Potato salad with chorizo, caperberries and paprika recipe

8 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

  • Serves 4
  • 5 mins to prepare and 20 mins to cook
  • 483 calories / serving
  • Gluten-free
  • Dairy-free


  • 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

  • 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


  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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