Half the potatoes. Chop the red onion.
Deseed and slice the chilli. Slice the chorizo sausage.
Cook the potatoes in boiling salted water for 10-15 minutes or until tender. Drain, rinse in cold water and leave to cool.
Heat a non-stick frying pan add the chorizo and sauté for 3 minutes or until the sausage is golden.
Remove the pan from the heat, lift out the sausages with a slotted spoon.
Return the pan to the heat add the onion and chilli and sauté for 2 minutes.
Add the balsamic and sugar and sizzle for 30 seconds.
Remove from the heat and season to taste.

Empty the salad leaves in a large bowl, add the potatoes, chorizo, onion and chilli mix and toss well.

Serve with crusty bread.