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Warm salad of mashed potatoes with chorizo

A rough-and-ready salad bursting with Mediterranean flavours – great as a starter or main.



  • Apple cider vinegar – 2 tbsp
  • olive oil – 0.5 cups
  • 1 tbsp chopped green onions
  • 125 ml natural yoghurt
  • 1 tsp of crushed leaves of rosemary
  • 1 tsp finely chopped parsley
  • salt, ground black pepper
  • 200 g thinly sliced chorizo sausage
  • 1,5 tsp Dijon mustard
  • 1 kg of potatoes – floury, high starch content


  1. Peel the potatoes, cut into large pieces, put them in a large pot, cover with cold water, bring to boil, loosely cover and cook until soft, 15-20 minutes.
  2. Meanwhile whisk in a bowl the yogurt, vinegar and mustard, add the rosemary, season with salt and pepper to taste. Continuing to whisk, pour a thin stream into the dressing olive oil (except 1 tsp).
  3. The finished potatoes drain in a colander, again put in a pot and dry over medium heat for 30 sec., then mash. Pour in puree half the filling, add the onion and parsley, mix and season to taste.
  4. The remaining oil in a frying pan and fry it sliced strips of width 1.5 cm chorizo sausage, 1 min.
  5. Spread puree on a dish in the center to make a recess, pour into it the remaining dressing. Lay on the surface of the slices of sausage, sprinkle with parsley. Serve warm.