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Warm chorizo & potato salad

This warm salad makes the ideal winter starter


  • 200g cooking chorizo
  • 300g potatoes, thickly sliced
  • Butter
  • 1 small white onion, finely sliced
  • 1 large pepper, sliced
  • Handful of mixed mushrooms, sliced
  • Salt and pepper
  • Mixed salad leaves
  • 3 duck eggs, soft boiled for 6 minutes, cooled and carefully peeled
  • Zest and juice of 1 lemon


  1. Par-boil the potatoes in some salted water, drain and allow to cool slightly. (Depending on the size of the potatoes, you may want to cut them into quarters before sautéing.) 
  2. Heat some oil in a non-stick frying pan and cook the onions. Add a little water if they begin to stick. Throw in the potatoes with a little more oil and butter, and cook until golden. Add the chorizo, pepper and mushrooms. Season with salt and pepper and cook for a few minutes, stirring every so often. 
  3. Once everything is cooked through, remove from the heat. Arrange the salad leaves onto plates. Zest the lemon over the chorizo and potatoes and squeeze over the lemon juice. Scatter over the plates and top with the duck eggs.
  4. Serve with some crusty bread. This salad is also great with some soft cheese crumbled over the top, such as goat’s, feta or brie.

Recipe by Jody Spencer

Taste Buds chef: Jody Spencer

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The MayJune 2020 issue of Taste Buds is out now