1 kg small potatoes 2 lb
2 red onions, roughly chopped
4 green onions, finely chopped
30 ml fresh parsely, finely chopped 2 tbsp
150 ml apple vinegar 1/2 cup
150 ml olive oil 1/2 cup
8 oz chorizo, thinly sliced 1/2 lb
15 ml dijon mustard 1 tbsp
2 ml sweet paprika 1/2 tsp
pinch cayenne pepper
Cook unpeeled potatoes in boiling salted water for 15 to 20 minutes or until just tender. Drain, allow potatoes to cool briefly. Slice and place in a bowl. Add red onions, green onions, parsley and half the vinegar.
In a skillet; heat oil and gently brown chorizo on both sides for about 8 minutes.
Add chorizo, olive oil and pan juices to potatoes, mix gently.
In a small saucepan; briefly heat remaining vinegar, mustard, paprika and cayenne pepper, stirring constantly. Drizzle mixture over potato salad and gently mix. Serve warm.
Serves: 6