Family barbecue recipe for 4 people, takes only 35 mins; recipe has new potato, chorizo, soured cream, mayonnaise, dijon mustard, celery stalk and dill.
BBQ chorizo potato salad
Course: Family barbecue
Servings
4
servings
Prep time
10 mins
Ingredients
- Soured Cream: 150ml soured cream
- Dill: 1 tbsp dill, very finely chopped
- Mayonnaise: 3 tbsp mayonnaise
- Dijon Mustard: 1 tsp Dijon mustard
- New Potato: 750g new potatoes, halved if large
- Chorizo: 4-6 large cooking chorizo (or 12 small ones)
- Celery Stalk: 1 celery stalk, finely diced (optional)
Directions
- Put the potatoes in apanof 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.
- Heat the barbecue (or heat agriddle panif 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.
- 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.
