Potato salad with chorizo

Two of my very favourite ingredients meet in this salad: chorizo and sherry vinegar. For quite a long time I am totally crazy for chorizo, its piquant taste is so addictive! But before I start to write an ode to that Spanish sausage, I rather come to the details of the salad. Needless to say that chorizo and sherry vinegar are amazing together, so it was more than obvious that I must include them in one dish. Look for rather sweet onions for this dish, you do not want anything that might want to compete the hotness of the chorizo. Fresh parsley is a absolute must for this potato salad, without it would be just naked and it brings so much flavour. Dijon mustard with seeds, fennel seeds and black olives add to the excitement of each bite.

 

Ingredients:
1 kg red skin potatoes
150 g chorizo
2 onions
bunch of parsley
4 tablespoons rapeseed oil
2 tablespoons sherry vinegar
1 tablespoons dijon mustard with seeds
100 ml stock or leftover bouillon
1/4 teaspoon fennel seeds
handful of black olives
salt
pepper

Boil potatoes and peel them as long as they are still warm. Slive chorizo and fry it over medium heat until crispy, but be careful that the ground paprik don't burn, then let it drain in a strainer. Peel and slice onion thinly. Roast fennel seeds and crush with a help of a pestle. For the dressing mix everything together and pour it over the lukewarm potato slices. Season with salt and pepper and fold in onion, olives and coarsly chopped parsley and let it stand for 7 minutes. Fold in fried chorizo right before serving. In case the potatoes soaked in too much of the dressing (depends on the type you use), then just prepare half of the dressing and pour it over the salad before serving.