I’ve been meaning to share this recipe for Creamy Potato Salad with Chorizo for some time now. I thought with the Bank Holiday approaching, you might be looking for ideas for food to make for a barbecue and this is the perfect side.
It is based on a recipe that my Mam has made for as long as I can remember. It works anytime of year, in fact we usually have it the day after Christmas with leftover mash and cold cuts of meat – yum! Anytime I make it for others, everyone asks for the recipe. Last year I had a barbecue for about 50 people – on the worst Saturday of the Summer, I’m still not over it! – and I made a lash of side salads to go with the burgers and chicken wings. So many in fact that my 5 year old nephew asked in confusion “Is this a salad party?” My mother brought a big bowl of her potato salad and I think it was the only dish where the bowl was cleared completely.
This recipe originally appeared as a guest post on ProperFood.ie
Useful tips & links:
- I use Rooster potatoes but use any variety suitable for mashing to make these.
- Calling it a recipe is a bit of a stretch as really we just make it by tasting as we go. The key is plenty of seasoning, you might not like to hear it but potatoes need salt.
- You can crumble over crispy bacon pieces instead of chorizo, or leave out the meat altogether if making it vegetarian. You can then sprinkle over some smoked paprika to add some smokey flavour.
- Feel free to use leftover mash to make this but if you have added butter to the potatoes, go easy on the mayonnaise and taste it as you go.
- If you prefer a healthier option, have a look at this Sundried Tomato, Butterbean & Spinach Potato Salad from The Honest Project, or this beautiful dish of Jersey Royals from Ellen Lunney which I think would be just as nice served at room temperature.
Creamy Potato Salad with Chorizo
- 4 medium potatoes – approx 800g
- 50g of cooking chorizo
- 6 tbsp of mayonnaise
- 4 spring onions finely sliced
- 1½ tsp of salt
- ¼ tsp of pepper
- A pinch of garlic granules
- Some fresh parsley
- If not using leftover mash, start by cooking your potatoes. You can bake them but I prefer to peel them, cut them up and steam for about 25 minutes.
- While the potatoes are cooking, finely chop the chorizo and fry the pieces in a dry pan until they have started to crisp up and set aside to cool.
- Once the potatoes have cooked, drain them and mash in a large bowl. Season with the salt and pepper and garlic granules and leave them to cool.
- Once the potatoes have cooled stir through the mayonnaise and spring onions. Taste the salad to see if it needs more seasoning or add more mayo if you like.
- You can either sprinkle the chorizo on top or mix it through so that the lovely orange oil from the sausage mixes into the potato.
- Garnish with parsley if you like. Cover with cling film and store it in the fridge. Allow it to come up to room temperature before serving. This is best eaten on the day it is made.