Potato, Chorizo, Green Bean and Capsicum Salad

Rate this recipe


Preparation info

  • Serves


    as a starter
    • Difficulty


Appears in

A World in My Kitchen

A World in My Kitchen

By Peter Gordon

Published 2003

  • About

The true pleasure of this salad comes from its combination of texture, favour and colour. Sherry vinegar can be replaced with balsamic or a good red-wine vinegar.


  • 300 g (10 ½ oz) spicy chorizo, peeled and cut into ½ cm (¼ in) slices
  • 2 tablespoons olive oil
  • 500 g (1 lb) new potatoes, boiled and halved
  • ½ teaspoon salt
  • 300 g (10 ½ oz) green beans, blanched
  • 3 red capsicums, grilled or roasted, skin removed then sliced
  • 2 tablespoons sherry vinegar


Fry chorizo in batches in a little oil, removing to a plate once done. (Chorizo should be as crisp as possible.) Add potatoes and salt to the frying pan and fry for 1 minute or until slightly browned. Tip into a bowl, scraping any crunchy bits in as well. Add beans, capsicums, remaining oil and sherry vinegar. Toss well. Scatter chorizo on top.