1 lb of potatoes, peeled and cut into 3 cm cubes
1 small red onion, finely sliced
1/2 lemon, juiced
3 Tbsp. red wine vinegar (I used Sherry vinegar)
2 tsp smoked paprika
1/4 cup flat-leaf parsley, chopped
3 Tbsp. extra-virgin olive oil
250g (8oz) of cooked chorizo, sliced
8 caperberries or 1/2 tbsp capers
Put the potatoes in a pan of salted water and bring to a boil. Simmer for 10 minutes, or until tender; drain.
Transfer the potatoes to a serving bowl. Add the vinegar, paprika, lemon juice, parsley, and oil; season well.
In a greased pan, sauté the onions a few minutes until tender, then add the chorizo and fry until golden and crisp.
Add to the potato mixture with the caperberries; toss to combine.