Potato Salad

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  • 1 can white beans, rinsed and drained
  • ½ red onion, sliced
  • Celery heart, chopped
  • 1 red pepper, roasted and sliced
  • 3 tbsp parsley, chopped
  • 2 chorizo, sliced
  • Red wine vinegar
  • Salt
  • Pinch saffron
  • Pepper to taste
  • 1kg potatoes, cut into small chunks
  • 1 spring onion, finely sliced
  • 20mL olive oil (a good splash to taste)


Cook the potatoes in salted water with a dash of white vinegar and  saffron and cook until tender. Toss the warm potatoes in red wine vinegar and olive oil, salt and pepper. Fry the chorizo in a pan until golden. Remove, and add to the potatoes. Add the remaining ingredients toss, and season to taste.