Chorizo and Herb Potato Salad
Chorizo and Herb Potato Salad is an elevated classic, ready to level up your side dish game at your next barbecue or picnic.
Servings: 4 people
Ingredients
- 750 g Kipfler potatoes
- 30 mL red wine vinegar (1.5 tbsp)
- 40 mL olive oil (2 tbsp)
- 1 stick chorizo sliced
- ¼ cup mayonnaise
- ¼ cup Greek yoghurt
- 1 cup mixed fresh herbs (I used dill, parsley, chives, oregano and mint) chopped
- 2 spring onions finely sliced
- Salt & black pepper to taste
Instructions
- 1. Add Kipfler potatoes to a saucepan and cover with water. Bring to the boil and cook for 15 minutes, or until potatoes are tender. Drain and set aside to cool briefly for 10 minutes.
- Once cool enough to handle (but still warm!) slice potatoes into two or three chunks and transfer to a large bowl. Toss with one and a half tablespoons (30mL) of the olive oil and red wine vinegar.
- Meanwhile, add remaining half a tablespoon of olive oil (10mL) to a frypan over medium heat. Pan fry sliced chorizo until crispy on the outside. Transfer to a paper towel-lined plate to remove excess oil and cool off slightly. Once cooled, add to bowl with potatoes.
- To make the dressing, whisk together mayonnaise and yoghurt. Add to cooled potatoes and chorizo and toss well.
- Add chopped herbs and spring onions and mix to distribute. Season generously with salt and pepper. Serve immediately, or store in an airtight container overnight for consumption the following day.