Chouriço and Potato Salad

Chouriço and Potato Salad


This colorful dish is easy to make. The Dijon mustard gives the dressing a nice tangy taste. This warm chourico and potato salad recipe will be the star of any meal when you use Portuguese sausage.


  • 2 pounds small peeled potatoes, halved
  • 1 link of chourico, sliced
  • 1 can red kidney beans, rinsed and drained
  • 1 red onion, thinly sliced
  • 1 cup parsley sprigs


  • 1 tablespoon Dijon mustard
  • 1 tablespoon chopped fresh basil
  • 2 tablespoons lemon juice
  • ¼ cup olive oil
  • salt and pepper taste
  1. Place potatoes in a large saucepan. Cover with cold water and bring to the boil. Cook for 10 minutes or until just tender. Drain immediately and refresh with cold water; drain well and set aside to cool.
  2. Cook chourico slices over medium heat for 2-3 minutes or until crispy and golden. Remove and drain on absorbent paper; cut in half.
  3. Whisk dressing ingredients together and season with salt and pepper.
  4. Combine potato, cooked chourico, red kidney beans, onion and parsley, drizzle over dressing. Toss gently until just combined. Serve warm
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