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.
- Put the potatoes in a pan of salted water and bring to the boil. Simmer for 10 minutes, or until tender; drain.
- 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.
- In a dry frying pan, fry the chorizo until golden and crisp. Add to the potato mixture with the caperberries; toss to combine.
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