METHODCover the potatoes with water and add in the tsp salt. Bring to the boil. Reduce until tender (approx. 10 mins) then drain. Toss in a bowl with 2tbsp rapeseed oil.
Grill the potatoes on each side for approx. 5 mins on the BBQ until lightly charred.
Heat a griddle on the BBQ and cook the chorizo turning a few times until cooked. Transfer the chorizo to a board and slice into pieces.
In a bowl, combine the mayo, white wine vinegar and Dijon then add the potatoes and chorizo and toss to combine taking care not to break the potatoes up too much. Add the chopped coriander and mix through before serving.
Serves: 4
Preparation: 5 mins
Cooking: 20 mins
750g potatoes
400g chorizo chopped into slices
2 tbsp rapeseed oil
3 tbsp mayonnaise
1 tsp Dijon mustard
1 tbsp white wine vinegar
1 tbsp coriander, chopped