Here is an easy but super tasty variation to the classic potato salad. Using Mediterranean Chunky Roasted Capsicum Dip adds a lovely creaminess while the addition of chorizo and olives provide a deliciously salty and spicy flavour.
NUTRITION INFORMATION: Average Quantity per Serving
Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
Shop Ingredients online
Scrub the potatoes and cook in lightly salted boiling water until tender. Drain. Set aside to cool. Cut potatoes into 3cm pieces or half if using baby potatoes. Place in a bowl to cool completely.
Blanch the beans in lightly salted boiling water for 2 minutes until barely tender and bright green. Drain and cool in iced water.
Heat a dash of oil in a frying pan over medium heat. Add the chorizo slices and cook for 3 to 4 minutes until crispy. Drain on paper towels.
Mix Mediterranean Chunky Roasted Capsicum Dip with unsweetened yoghurt. Mix this through the cooled potatoes.
Place the potatoes in a salad bowl. Top with the beans, chorizo, olives and parsley. Toss gently.
What do I need?
750 g waxy potatoes - try baby potatoes
100 g green beans, thinly sliced
1 chorizo sausage, sliced
135 g pottle Mediterranean Chunky Roasted Capsicum Dip