This recipe delivers a Spanish twist on a classic potato salad. The smoked paprika in the dressing adds a wonderful depth of flavour that is complemented by the authentic Spanish pimientos, capers and chorizo.

Serves 6-8 as a side

1kg small waxy potatoes (new, Perla or piccolo), cut into bite-sized pieces
½ jar Salvagno pitted olives, including the oil
1 packet Martinez Chorizo Fresco or Chorizo A La Plancha, cubed
2 Tbsp Pons capers
½ jar El Navarrico sliced pimientos, roughly chopped
⅓ jar Sabato egg mayonnaise
2 Tbsp unsweetened Greek yoghurt
1 tsp La Chinata smoked paprika
Salt & freshly ground black pepper
½ bag rocket
Fresh chives, finely chopped

Bring a large pot of salted water to the boil. Add the potatoes, reduce to a simmer and cook for around 10-12 minutes, until the potatoes are tender when pierced with a sharp knife. Once the potatoes are cooked, drain the water and set them aside to cool to room temperature.

While the potatoes are cooking, heat a pan over a medium-high heat. Add the olives and oil, followed by the chorizo, capers and pimientos. Sautée for around 8 minutes, until the chorizo is cooked through.

To make the dressing, in a small bowl whisk together the mayonnaise, Greek yoghurt & smoked paprika.

In a large bowl, add the potatoes, dressing and chorizo mixture and fold to combine. Season with salt and pepper. Place the rocket on a serving platter, pile the potato mixture on top and garnish with chives.



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