Name: Fully loaded creamy potato salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1
Ingredients: 1kg baby red potatoes, quartered; 2 chorizo, thinly sliced diagonally; 185.63 gm whole-egg mayonnaise; 62.50 ml plain Greek-style yoghurt; 30.00 ml white balsamic vinegar; 11.80 gm Dijon mustard; 5.00 gm caster sugar; 3 celery sticks, sliced; 3 spring onions, sliced; 60g baby spinach leaves; 3 hard-boiled eggs, sliced; 82.50 ml drained pickled baby cucumbers

Fully loaded creamy potato salad

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Prep Time:
15 minutes

Cook Time:
10 minutes

Total Time:
25 minutes

Creamy potato salad with crispy chorizo, pickled cucumbers, and more toppings. Try our classic potato salad recipe for a delicious twist!

Ingredients:

1kg baby red potatoes, quartered
2 chorizo, thinly sliced diagonally
185.63 gm whole-egg mayonnaise
62.50 ml plain Greek-style yoghurt
30.00 ml white balsamic vinegar
11.80 gm Dijon mustard
5.00 gm caster sugar
3 celery sticks, sliced
3 spring onions, sliced
60g baby spinach leaves
3 hard-boiled eggs, sliced
82.50 ml drained pickled baby cucumbers

Instructions:

In a large saucepan, generously cover the potato with cold water and bring to a boil over high heat. Reduce to medium heat and cook the potato for 10 minutes until just tender. Drain, rinse under cold water, and drain again.
In a medium frying pan over medium heat, cook the chorizo until crisp, about 8 to 10 minutes. Remove from heat.
In a large bowl, whisk together mayonnaise, yogurt, vinegar, mustard, and sugar. Season to taste. Add potato, celery, onion, spinach, chorizo, egg, and pickled cucumbers to a serving bowl. Drizzle with the dressing and serve.

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