Cook the potatoes (with the peel still on) in slightly salted water. Then let them cool down, peel and dice the potatoes and place them in a bowl.

Deseed the pepper, wash and dice them. Peel the onions and cut them into thin rings. Wash and coarsely chop the parsley. Cut the Chorizo into slices or strips and add to the potatoes.

Mix the vinegar with the oil and pour over the salad. Season with salt and pepper and mix well. Then let it draw for about 15 minutes.