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Greek-Style Chorizo Potato Salad
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.
Makes 4-6
Prep Time 10 minutes
Cook Time 20 minutes
Easy
Ingredients
750g waxy potatoes - try baby potatoes
100g green beans, thinly sliced
1 chorizo sausage, sliced
135g pottle Mediterranean Chunky Roasted Capsicum Dip
¼ cup unsweetened yoghurt
¼ cup olives
2 Tbsp chopped parsley
NUTRITION INFORMATION: Average Quantity per Serving |
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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.
INGREDIENTS
Made with
Method
Step 1
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. Step 2
Blanch the beans in lightly salted boiling water for 2 minutes until barely tender and bright green. Drain and cool in iced water. Step 3
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. Step 4
Mix Mediterranean Chunky Roasted Capsicum Dip with unsweetened yoghurt. Mix this through the cooled potatoes. Step 5
Place the potatoes in a salad bowl. Top with the beans, chorizo, olives and parsley. Toss gently. Tips
What do I need?
Select All
1
750 g waxy potatoes - try baby potatoes
2
100 g green beans, thinly sliced
3
1 chorizo sausage, sliced
4
135 g pottle Mediterranean Chunky Roasted Capsicum Dip
5
¼ cup unsweetened yoghurt
6
¼ cup olives
7
2 Tbsp chopped parsley
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