potato salad with feta & chorizo

As soon as the beautiful weather really breaks loose, it’s time to enjoy the outdoors together. This potato salad recipe is a favorite with everyone. During a picnic, garden party or neighbor’s drink. This is a perfect dish to take with you in a large bowl.

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potato salad recipe with feta & chorizo

potato salad feta and chorizo


potato salad with feta & chorizo

VEGA(N) TIP: Use vegan chorizo ​​and fry the pieces nice and crispy or use vegan bacon. Replace the mayonnaise and sour cream for vegan variations and use vegan feta. You will find a wide range of vegan cheeses at well-stocked supermarkets.
Corridor side dish, main course
kitchen international
Keyword potato, potato salad, chorizo
moment weekdays, festive, weekend, summer
diet gluten free
Preferences gluten free
Preparation time 40 minutes
portions 8 persons
calories 644kcal
Author delicious.


  • 2 kg waxy potatoes, peeled, in 5 cm pieces
  • 4 el Red wine vinegar
  • 4 el extra virgin olive oil
  • 400 g dried chorizo ​​sausage, in cubes
  • 150 g mayonnaise
  • 50 g sour cream
  • green herbs, finely chopped, e.g. dill, parsley, mint and oregano + extra for on top
  • 1 spring onion, in thin rings
  • 200 g feta, in thin slices


  • Place the potatoes in a large saucepan with water and salt and bring to a boil over high heat. Turn the heat down to low and cook the potatoes in ± 25 minutes until tender, so that you can easily pierce them with the tip of a knife.
  • Drain, let cool slightly, transfer to a bowl and toss with 3 tbsp vinegar, 1 tbsp olive oil and some salt and pepper. Let cool completely.
  • Meanwhile, heat the remaining 3 tbsp oil in a frying pan over medium heat. Bake the pieces of chorizo ​​in this for 8-10 minutes until crispy. Drain on kitchen paper.
  • Stir together the mayonnaise, sour cream, herbs and the rest of the vinegar in a small bowl. Toss the potatoes in the dressing and sprinkle with the extra herbs, spring onions, feta and chorizo ​​just before serving.


Recipe: Phoebe Wood & Helena Moursellas,
Photography: Mark Roper,
Styling: Kirsten Jenkins


Calories: 644kcal | carbohydrates: 51g | Protein: 20g | Fat: 39g

Also read: can you still eat potatoes with sprouts?

This article potato salad with feta & chorizo ​​appeared first on delicious.magazine.

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