How to make
Place the clean potatoes to boil with the eggs; be sure to take the eggs out earlier and leave the potatoes to boil thoroughly without over-boiling them.
Rinse the potatoes with cold water and let them cool completely. Cut them into pieces, put them in a large bowl and add the strained corn, chopped onion, olives and eggs, also chopped.
Finally, add thin slices chorizo (or other type of dry sausage) - optionally lightly roasted in a dry pan.
Beat all the ingredients for the sauce and mix the prepared sauce well with the potato salad.
When serving garnish with leaves of parsley. The result is an extremely tasty salad that makes for a good appetizer for brandy.
