Potato salad with Chorizo Sausage & Caperberries

by John Audsley

A refreshing summer salad with homemade chorizo style sausages from Audsleys of harrogate. Serves 4

Ingredients

  • homemade chorizo style sausages sliced into pieces
  • 850g new potatoes cut into 3cm pieces
  • 1/2 lemon, juiced
  • 3 tbsp red wine vinegar
  • 2 tsp smoked paprika
  • 15-20g parsley, chopped
  • 3 tbsp extra virgin olive oil

Method

  1. Put the potatoes in a pan. Bring to the boil and simmer for 10mins or until tender. Drain
  2. Combine the onion and lemon juice in a bowl. Set aside for 10minutes. Drain
  3. Transfer the potatoes and onions to a serving bowl. Add the vinegar, paprika, parsley and oil.Season well.
  4. In a frying pan, fry the chorizo until golden and crisp. Add the potato mixture with the caperberries; toss to combine.
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