Potato, chorizo & olive salad

Potato, chorizo & olive salad


Kick off your shoes and savour the fresh flavours in every bite of this picnic recipe.

The ingredient of Potato, chorizo & olive salad

  1. 750g Baby Coliban (Chat) potatoes (see note)
  2. 1 chorizo sausage, thinly sliced (see note)
  3. 1 cup fresh continental parsley leaves
  4. 85g (1/2 cup) stuffed green olives
  5. 2 tablespoons chopped fresh chives
  6. 60ml (1/4 cup) extra virgin olive oil
  7. 1 tablespoon white wine vinegar
  8. 1 teaspoon finely grated lemon rind
  9. 1/2 teaspoon sweet paprika
  10. 1/2 teaspoon ground cumin
  11. 1/2 teaspoon caster sugar

The instruction how to make Potato, chorizo & olive salad

  1. Cook the potatoes in a large saucepan of boiling water for 7 minutes or until just tender. Drain. Set aside to cool slightly. Cut the potatoes in half and place in a large bowl.
  2. Heat a frying pan over high heat. Cook the chorizo for 5 minutes or until lightly browned. Add the chorizo, parsley, olives and chives to the potato.
  3. Whisk the oil, vinegar, lemon rind, paprika, cumin and sugar in a bowl until well combined. Drizzle the dressing over the potato mixture. Toss to combine.

Nutritions of Potato, chorizo & olive salad

calories: 223.465 calories
calories: 13 grams fat
calories: 3 grams saturated fat
calories: 22 grams carbohydrates
calories: 4 grams protein
calories: https://schema.org
calories: NutritionInformation

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