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

Author: Andrea Love

Prep Time:
15 minutes

Cook Time:
30 minutes

Salad

🧂 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

1 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.
2 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.
3 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.
4 To make the dressing, whisk together mayonnaise and yoghurt. Add to cooled
potatoes and chorizo and toss well.
5 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.