Potato salad with chorizo, caperberries and paprika recipe
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
- Dairy-free
- Gluten-free
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
Each serving contains
- Energy
- 2015kJ 483.0kcal
- Fat
- 29g
- Saturates
- 9g
- Salt
- 3.2g
- Sugars
- 3g
of the Reference intake
Carbohydrate 39.0gProtein 19.4gFibre 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
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
