Grilled Chorizo and Smoked Potato Salad

• young potatoes↗750g g

  cut in half if large

• chorizo↗4–6 великих

  (or 12 small)

• sour cream↗150ml ml
• mayonnaise↗3 ст. л. tbsp
• Dijon mustard↗1 ч. л. tsp
• celery stalk↗1

  finely chopped (optional)

• dill↗1 ст. л. tbsp

  extremely finely chopped

Step-by-step instructions

1. 1

   Place the potatoes in a pot with cold salted water, bring to a boil and cook for 15 min until they are tender and easily pierced with a knife. Drain the water, return the potatoes to the pot and let them sit for 5–10 min to steam and dry out. Cut them into bite‑size pieces, season with salt, cover with a lid and let cool.

2. 2

   Heat the grill (or a grill pan if cooking indoors). Slice each large chorizo lengthwise and place the cut side down on the hot surface. Grill, turning several times, until the edges are crisp and the meat is golden‑brown. Then cut the chorizo into strips.

3. 3

   Mix the sour cream, mayonnaise and mustard, then add this dressing to the cooled potatoes together with the sliced celery and finely chopped dill. Toss gently so the potatoes don’t become mushy. Top the salad with the chorizo pieces and serve immediately.