Cumin potato salad with chorizo and rocket leaves

This potato salad is a new and delicious twist of a tradition inherited from my cruise ship life.  New potatoes boiled in their skin, then sliced are accented by bits of chorizo, a smoked Spanish sausage available in any super markets. It’s the Indian spices, potatoes, rocket leaves and chorizo with its subtle smokiness that makes this potato salad so distinctive.

Preparation time: 10 minutes

Cooking time: 15 minutes

Serves: 4


800 grams new potatoes

Vegetable oil 50 grams

1 teaspoon ground turmeric

1 teaspoon cumin seeds

½ teaspoon chilli powder

½ teaspoon ground cumin

Sea salt flakes to taste

2 red onions sliced into rings

150 gram sliced chorizo

Small piece of ginger finely chopped

2 green chillies finely chopped

25 grams coriander leaves


  • Blanch the new potatoes in boiling water with half of the turmeric and slice ( cook the potatoes only half as we are going to sauté this in oil with the spices)
  • Heat the oil in a non-stick pan; add cumin seeds and when they start to crackle add the sliced potatoes. Cook on a high heat until they begin to colour slightly brown. Stir and make the colour even.
  • Add the remaining turmeric, chilli powder, ground cumin and sea salt flakes.
  • Add the onion rings and chorizo slices and stir quickly.
  • When the onion starts to soften and chorizo is heated through, sprinkle the ginger, chillies and coriander. Cook for a few minutes until the potatoes are fully cooked. Keep it, to cool.
  • Toss with rocket leaves, and transfer to a salad serving bowl.

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