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
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 | ||
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| 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. Tips
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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
7
2 Tbsp dill or parsley sprigs
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