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BBQ chorizo potato salad

BBQ chorizo potato salad served in a serving dish

BBQ chorizo potato salad

Name: BBQ chorizo potato salad
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Ingredients: 750g new potatoes halved if large; 4-6 large cooking chorizo (or 12 small ones); 150ml soured cream; 3 tbsp mayonnaise; 1 tsp Dijon mustard; 1 celery stalk finely diced (optional); 1 tbsp dill very finely chopped

Lulu Grimes

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Serves 4

Easy

Prep: 10 mins

Cook: 35 mins

Plus cooling

A star rating of 3.9 out of 5.11 ratingsRate

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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

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Ingredients

Nutrition

Units:

MetricUS

750g new potatoes

halved if large
4-6 large cooking chorizo

(or 12 small ones)
150ml soured cream
3 tbsp mayonnaise
1 tsp Dijon mustard
1 celery stalk

finely diced (optional)
1 tbsp dill

very finely chopped

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Nutrition: Per serving

kcal597
fat44g
saturates13g
carbs30g
sugars5g
fibre4g
protein18g
salt2.2g

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.

Recipe from Good Food magazine, June 2018

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A star rating of 3.9 out of 5.11 ratings

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