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Potato Salad with Crispy Chorizo
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Potato Salad with Crispy Chorizo

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
Easy

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: 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.
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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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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
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