This gorgeously tasty potato salad is so easy to make and is great for parties, especially if there's booze involved! It will serve six as a side dish or you can bung the lot in one bowl and let everyone help themselves.


  • 450g/1lb baby potatoes

  • 1 x tbsp light olive oil

  • 200g uncooked chorizo, very finely diced

  • 1 x red onion, very finely sliced

  • 1-2 tbsp harrissa paste

  • 1 garlic clove crushed

  • juice and zest of a large un-waxed lemon

  • zest of an un-waxed orange

  • 4 tbsp extra virgin olive oil

  • 2 tbsp fresh flat leaf parsley, chopped

  • 2 tbsp fresh coriander, chopped

  • 2 tbsp fresh mint, chopped

  • Maldon sea salt and freshly ground black pepper


  • 1.

    Place the potatoes in boiling salted water and cook for 10-12 minutes when they should be tender to the point of a knife.

  • 2.

    Heat the light olive oil in a heavy-based frying-pan. Add the chorizo and cook for 2-3 minutes until really crispy. This is really important as it means that all the lovely oils are released. Drain well in a sieve, reserving all the oil.

  • 3.

    Make the dressing by mixing the harrissa, garlic, lemon, zest and extra virgin olive oil. Drain the potatoes and whilst they are still warm, add the red onion and stir in the reserved chorizo oil along with the dressing and allow to come to room temperature.

  • 4.

    Finally stir in the herbs, season with salt and freshly ground black pepper and stir in the crispy chorizo.

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