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Warm chorizo and potato salad

  • 4servings
  • 30minutes

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Source: food.ninemsn.com.auReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B9, H, C, P
MineralsCopper, Natrium, Chromium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1kg baby chat potatoes, halved

  2. 2 chorizo sausages,

  3. 1cm thick slices

  4. 400g can red kidney beans, rinsed and drained

  5. 1 red onion, thinly sliced

  6. 1 cup parsley sprigs

  7. Dressing

  8. 1 tablespoon wholegrain mustard

  9. 1 tablespoon chopped fresh basil

  10. 2 tablespoons lemon juice

  11. cup olive oil

  12. salt and pepper

Instructions Jump to Ingredients ↑

  1. Place potatoes in a large saucepan. Cover with cold water and bring to the boil. Cook for 10 minutes or until just tender. Drain immediately and refresh with cold water; drain well and set aside to cool.

  2. Cook chorizo slices over medium heat for 2-3 minutes or until crispy and golden. Remove and drain on absorbent paper; cut in half.

  3. Whisk dressing ingredients together and season with salt and pepper.

  4. Combine potato, cooked chorizo, kidney beans, onion and parsley, drizzle over dressing. Toss gently until just combined. Serve immediately.

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