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Chorizo potato salad
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Picnic-ready potato salad bursting with fresh flavors.
Ingredients:
  • 1.5kg small Red Rascal potatoes (see note)
  • 3 chorizo sausages, thinly sliced
  • 400g can red kidney beans, rinsed, drained
  • 125ml (1/2 cup) fresh lemon juice
  • 125g (1/2 cup) mayonnaise
  • 10.00 gm mild paprika
  • 125.00 ml fresh continental parsley leaves, chopped
Instructions:
  • In a large saucepan, submerge the potatoes in cold water and bring to a boil over high heat. Simmer for 20 minutes until they are just tender. Drain and roughly chop the potatoes.
  • Preheat a frying pan over medium-high heat. Cook half of the chorizo for 2 minutes on each side until golden. Place on a plate lined with paper towel. Repeat with the rest of the chorizo.
  • In a large bowl, mix together potatoes, chorizo, beans, lemon juice, mayonnaise, and paprika. Toss in the parsley until well combined.

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