Creamy Potato Salad with Chorizo and Chives

4-6 People
25 minutes

Creamy Potato Salad with Chorizo and Chives

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  • 8 red potatoes, peeled and cut into small chunks
  • 2 chorizo sausages, sliced diagonally roughly 1cm thick
  • 2 tbsp olive oil
  • 1 tbsp dried chili flakes
  • 1 cup Vaalia Natural Yoghurt
  • 1 shallot, finely diced
  • 3 tbsp chives, roughly diced
  • 4 tbsp Dijon mustard
  • Salt and pepper to season


  • Bring a large pot of salted water to the boil. Place the potatoes in water and boil until tender (until you can pierce easily with a fork), approximately 15 minutes. Once cooked, drain and cool.
  • Whilst the potatoes are cooling, cook the chorizo in a hot pan with a splash of olive oil until golden and crispy. Roughly 1-2 minutes each side.
  • To make the dressing, combine the Vaalia Natural Yoghurt, Dijon mustard and chives in a small bowl and mix together.
  • Place the potatoes and chorizo into a serving bowl then add your dressing and mix well. Season with salt and pepper to taste.