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Chorizo & potato salad

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Rate this recipe 3.4/5 (132 Votes)

Ingredients

  • 2 tbsp olive oil
  • 2 shallots, finely chopped
  • 4 spring onions, finely chopped
  • 2 tbsp sherry or wine vinegar
  • 1 kg baby potatoes, halved
  • 300g green beans, topped and tailed
  • 250g cooking chorizo
  • 70g rocket
  • handful flaked toasted almonds (optional)

Details

servings 4
Level of difficulty Average
Preparation time 25mins
 Cost Average budget

Preparation

Step 1

Put the olive oil, shallots, spring onions and vinegar in a large bowl. Cook the potatoes in boiling salted water for about 5 minutes until cooked through. Drain and tip into the bowl, mix through the dressing so they absorb it while hot.

Step 2

Cook the beans for 3-4 minutes until just tender, drain and add to the bowl. Mix the ingredients together.

Step 3

Cut each chorizo into 4 pieces and fry them all into crisp on the outside and cooked through. Start them in a cold pan and you wont need any oil.

Step 4

Tip off any excess oil and add to the potato salad with the rocket, stir through, sprinkle on the almonds, if using, and serve warm.

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