A hearty salad that’s perfect for a summer evening with spicy Spanish chorizo and tasty new potatoes.
1. Wash the potatoes, peel them if so inclined (I’m not) and chop into bite-sized chunks. Bring a saucepan of slightly salted water to the boil and add the potatoes. Cook for 10-15 minutes until soft.
2. While the potatoes are cooking, chop the chorizo up into small pieces. Heat the oil in a frying pan over medium heat and add the chorizo. Fry for 5-10 minutes until the chorizo starts giving out oil.
3. When the potatoes are cooked, drain well and add to the frying pan. Cook the chorizo and potato together for 5 minutes.
4. Wash and drain your salad leaves. Place them on a plate and sprinkle the chorizo and potato on top. Finish with a squeeze of lemon.
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Great easy and quick salad, that tasted great and looked impressive. I added chicken breast that I sprayed a frying pan and pan fried quickly then shredded and added to the pan with the chirizo with the potatoes, everyone loved it.
I loved this!! I used red potatoes and topped each person’s salad off with an egg–yum.
by Lori Kemph | Mutt & Chops in
Salads
Prep: Cook:
Serves: 2 Level: Easy
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