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.
What do I need ?
Original recipe yields 1 serving
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
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
¼ cup unsweetened yoghurt
¼ cup olives
2 Tbsp chopped parsley
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How do I make it ?
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.