BBQ chorizo potato salad

Contains pork – recipe is for non-Muslims only

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

  • Prep:10 mins
    Cook:35 mins
    Plus cooling
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 597
  • fat 44g
  • saturates 13g
  • carbs 30g
  • sugars 5g
  • fibre 4g
  • protein 18g
  • salt 2.2g


  • 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


  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.

  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.

  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.

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