• Place the whole potatoes in a saucepan of cold water. Bring to the boil and cook until tender (approx 20-25 mins depending on potato size!). Prepare the rest of the salad while your potatoes cook to save time!

While the potatoes cook:

• Add the chorizo to a small, non-stick frying pan and fry for 4-5 minutes until crisp. (You can add a little oil but the pan will become oily anyway as the fat in the chorizo cooks.)
• Make the dressing by mixing the mayonnaise, garlic paste and lemon juice in a bowl. Mix well until fully combined.

Once the potatoes are cooked:

• Drain the potatoes. Chop them into halves or quarters (depending how chunky you want your potato salad) and spread out over the chopping board to cool for 5 minutes.
• Add the cooled potatoes to a large mixing bowl. Next add the cherry tomatoes and chorizo. Pour over the dressing then mix well with a large spoon until everything is fully coated.
• Pour into a serving dish and dust with smoked paprika to serve.