Madrid Style Potatoes and Watercress Salad Recipe

Madrid-style watercress salad
Yield: 4    Preparation Time: 5 mins    Cooking Time: 10 mins
A delicious salad made with potatoes, watercress and chorizo. Slightly resembles patatas bravas because of the potato and the paprika in the chorizo.


Bag of watercress
1 large potato
2 small cooking chorizo, sliced
Vegetable oil
Olive oil
A splash of balsamic vinegar
A splash of dry vermouth

Recipe Instructions

Prepare the potatoes.
Peel the potatoes and slice them into thin wedges. Heat a little oil in a frying pan and fry the wedges until they are golden. Remove them from the pan and drain them on kitchen paper. Sprinkle with salt.

Cook the chorizo.
Fry the chorizo in a little olive oil until the fat runs out, remove them from the pan and put them aside.

Make the dressing.
Pour off a little fat from the pan used to cook the chorizo and deglaze the pan with vinegar and vermouth. Let it bubble away until the liquid has reduced a little and has become slightly syrupy.

Make the salad.
Place the watercress into a salad bowl and scatter over the potatoes. Add the chorizo and pour over the warm dressing.