This easy, refreshing and vibrant potato salad is made for picnics with friends.
- Place the potatoes in a large saucepan and cover with cold water. Bring to the boil over high heat. Cook for 20 minutes or until just tender. Drain and coarsely chop.
- Heat a frying pan over medium-high heat. Cook half the chorizo for 2 minutes each side or until golden. Transfer to a plate lined with paper towel. Repeat with remaining chorizo.
- Combine potato, chorizo, beans, lemon juice, mayonnaise and paprika in a large bowl. Add the parsley and toss to combine.
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Store Spice Organizer
Surface Utensil Holder
Kitchen Utensil Set