Cook the potatoes until tender. Allow to cool and cut into quarters lengthways.
Peel the chorizo and cut into thin rounds.
Drain the sweet corn.
Pick and roughly chop the parsley.
Drain the piquillo peppers.
Cook the chorizo in a frying pan over a medium heat until crispy. Add the potatoes to the pan and cook for another 5 minutes. Add the sherry vinegar, 1 tablespoon of olive oil and chopped parsley to the pan and allow to cool completely.
For the dressing: Blend the piquillo peppers with half of the sweet corn, a squeeze of lemon juice and 50ml of olive oil. Season with salt and pepper.
Mix together the salad leaves with the sweetcorn and add the potatoes and chorizo mix.
Serve in a bowl and finish with a drizzle of the piquillo salsa.
«The oil that the chorizo releases as it cooks is a key ingredient in the dressing for this salad. Make the dressing in the frying pan that you cook the chorizo in to make sure you do not lose any flavour.»
Chorizo and potato leafy salad with piquillo and sweetcorn salsaChorizo and potato leafy salad with piquillo and sweetcorn salsaChorizo and potato leafy salad with piquillo and sweetcorn salsaChorizo and potato leafy salad with piquillo and sweetcorn salsa