For the Spanish potato salad, first wash the potatoes, cut in half or quarters depending on size, and boil with skin in salted water until done. Drain and let cool.
In the meantime, wash the peppers, remove the seeds and cut into wedges or cubes. Cut chorizo into slices. Wash arugula, shake dry and chop into bite-sized pieces.
Mix potatoes, peppers, olives and chorizo. Whisk KUNER Mayonnaise with paprika powder and milk until smooth and fold in. Add arugula and mix into potato salad.
Preparation Tip:
The chorizo slices for the Spanish potato salad can also be grilled briefly.
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