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BBQ chorizo potato salad served in a serving dish

BBQ chorizo potato salad

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Rating: 4 out of 5.8 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus cooling
  • Easy
  • Serves 4

Spruce up homemade potato salad with chorizo in this flavour-packed side dish that's a perfect accompaniment to a summer barbecue – great for serving a crowd

Nutrition: Per serving
NutrientUnit
kcal597
fat44g
saturates13g
carbs30g
sugars5g
fibre4g
protein18g
salt2.2g
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Ingredients

Method

  • STEP 1

    Put the potatoes in a pan of cold salted water and bring to the boil. Simmer for 15 mins or until tender and a knife goes in easily. Drain the potatoes and return to the pan, then stand for 5-10 mins to steam-dry. Cut them into bite-sized pieces, season with salt, cover and chill until cold.

  • STEP 2

    Heat the barbecue (or heat a griddle pan if cooking indoors). Halve each large chorizo lengthways and put them, cut-side down, on the barbecue (small chorizo can go on whole). Cook, turning once or twice, until they are crisp around the edges and cooked through. Slice the chorizo into pieces.

  • STEP 3

    Combine the soured cream, mayonnaise and mustard, then add to the cold potatoes with the celery and dill. Gently fold the potatoes into the dressing, taking care not to break up them too much. Scatter the chorizo on top to serve.

Goes well with

Recipe from Good Food magazine, June 2018

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Overall rating

Rating: 4 out of 5.8 ratings
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