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Since the chorizo sausage is already cooked, the only real cooking in this recipe is cooking the diced potatoes.

Ingredients:
2 links smoked chorizo sausage
5-6 cups of diced potatoes
1 bell pepper
Green onions
1 15-ounce can of chickpeas
Dijon mustard
4 Tbs extra virgin olive oil
3 Tbs sherry vinegar (or red wine vinegar)
Paprika or smoked paprika

Procedure:
Dice the potatoes, peeled or not, into 5 or 6 cups of 1/2-inch cubes. Put it in just enough water to cover and, once it has cooked through but is not too soft, drain it through a colander in the sink and then spread it out on a large baking tray to cool down. They can also be cooled under cold running water but I think cooling them on the tray retains a lot more flavor.

While the potatoes are cooking and cooling, deseed and thinly chop the bell pepper and chop about 1/3 cup of the green part of the onions. Drain the can of chickpeas and also cut the links of chorizo into bite-size pieces, after removing the casings.

Once the potatoes cool down, add them to a large mixing bowl with the chorizo, green onions, pepper, chickpeas, a dollop of Dijon mustard, extra virgin olive oil and sherry vinegar.

Toss to combine and serve it up family-style with paprika or smoked paprika sprinkled over the top.