Potato and Chorizo Salad

Cooking Time 30 minutes

Serves 6 as a side

INGREDIENTS

  • 4 medium potatoes, skin on, cut into even slilces or chunks - your preference
  • 1 tbsp olive oil
  • 2 handful mixed salad greens
  • 100g bacon, diced and pan fried
  • 100g Chorizo, sliced and pan fried
  • 6 soft boiled eggs (optional)
  • 1/4 cup natural Greek yoghurt
  • 1/4 cup tomato chutney
  • 1/2 tbsp white vinegar
  • 1/2 cup fresh herbs like dill or springs onions, chives and Italian parsley.
  • Salt & white pepper

PERFECT WITH
White Potatoes

ALSO GREAT WITH
Yellow Potatoes

INSTRUCTIONS

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Serve this Potato and Chorizo Salad at your next barbecue!

  1. Pre-heat the oven to 190 degrees.
  2. Line a baking tray with baking paper.
  3. Season the potatoes with salt & white pepper, then rub in olive oil to coat well. Arrange evenly on the oven tray, don’t overcrowd.
  4. Bake for 20-30 minutes until golden. Remove to cool.
  5. Meanwhile, whisk dressing ingredients – yoghurt, vinegar and tomato chutney. Set aside.
  6. Scatter salad greens on a serving platter. Layer chorizo, bacon, fresh herbs and eggs. Scatter potatoes and pour over dressing.

TIP: Save time and pre-cook your potatoes in the microwave for a couple of minutes before slicing.

About This Recipe

Packed with flavour and sure to please a crowd, our Potato & Chorizo Salad is simple and delicious.

If you like this, make sure you try:

Potato and crispy prosciutto salad by Chef Scott Bridger

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