Potato Salad with Crispy Chorizo

Name: Potato Salad with Crispy Chorizo
Prep time: 15 min
Cook time: 20 min
Yield: Makes 4-6
Ingredients: 700 g waxy potatoes - try a red skinned variety; 100 g green beans, thinly sliced; 1 chorizo sausage, sliced; ½ cup Eta Thick & Creamy Aioli; 2 cups rocket; 1 red capsicum, roasted and sliced; 2 Tbsp dill or parsley sprigs

Here’s a modern version of the classic popular potato salad. The addition of pan fried crispy chorizo provides sensational flavour. Together it all works perfectly with Eta's Thick & Creamy Aioli and the peppery fresh flavour of rocket.

Makes 4-6

Prep Time 15 minutes

Cook Time 20 minutes

Ingredients

700g waxy potatoes - try a red skinned variety

100g green beans, thinly sliced

1 chorizo sausage, sliced

½ cup Eta Thick & Creamy Aioli

2 cups rocket

1 red capsicum, roasted and sliced

2 Tbsp dill or parsley sprigs

NUTRITION INFORMATION
	Avg. Quantity per serve	Avg. Quantity per 100g

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. 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 Eta Thick & Creamy Aioli through the cooled potatoes.

Step 5

Place the rocket on a platter or in a salad bowl. Top with the potatoes, beans, capsicum slices, chorizo and dill or parsley. Toss gently.

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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.

1

700 g waxy potatoes - try a red skinned variety

2

100 g green beans, thinly sliced

3

1 chorizo sausage, sliced

4

½ cup Eta Thick & Creamy Aioli

5

2 cups rocket

6

1 red capsicum, roasted and sliced