Potato Salad with Chorizo and Capers

Potato Salad with Chorizo and Capers

850g new potatoes, cut into bite sized chunks

1 med red onion, thinly sliced

juice of half a lemon

3 tbsp. red wine vinegar

2 tsp smoked paprika

small pkt. [30g] flat leaf parsley, chopped

3 tbsp. garlic olive oil

250g cooking chorizo, sliced

1 tbsp. capers

Boil the potatoes in a pan until just tender, drain. While the potatoes are cooking, combine the onion and lemon juice in a bowl and set aside for 10 mins, drain. Stir fry the chorizo until golden and crisp. Transfer the potatoes and onions to a serving bowl. Add the vinegar, paprika, parsley and oil, season well with salt and fresh black pepper. Add the chorizo and capers, stir gently to combine. Sprinkle the parsley over the top to serve. Serve as a side dish to your BBQ.

 

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