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Warm chorizo and potato salad
Warm chorizo and potato salad
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Kate Bracks creates a delicious winter dish with flavorful chorizo from the local smokehouse.
Ingredients:
  • 1 lemon, juiced
  • 800g kipfler potatoes, (see note) peeled, cut into 3cm pieces
  • 18.20 gm olive oil
  • 1 red onion, thinly sliced
  • 1 clove garlic, crushed
  • 2 dried chorizo sausages, (see note) cut into 5mm-thick slices
  • 4 eggs, at room temperature
  • 200g baby spinach
  • 36.40 gm extra virgin olive oil
  • 27.00 gm maple syrup
Instructions:
  • Combine all dressing ingredients in a screw-top jar, season with salt and freshly ground black pepper, seal tightly, and shake vigorously until well mixed. Yield: 125ml (1/2 cup).
  • In a saucepan, cover the potatoes with cold salted water and bring to a gentle boil. Cook for 8 minutes until slightly tender. Drain and allow them to dry thoroughly.
  • Heat oil in a frying pan over medium heat. Cook onion until softened and starting to color, about 4 minutes. Stir in garlic and cook until fragrant, about 1 minute. Add chorizo and cook until slightly crisp around the edges, about 5 minutes, turning occasionally.
  • Cook eggs in a saucepan of boiling salted water for 5 minutes for soft-boiled (or 7 minutes for hard-boiled). Drain, refresh in iced water, then peel while still warm and set aside.
  • Take the chorizo-filled pan off the heat, mix in the spinach gently until it starts to wilt. Introduce the potatoes and pour in half of the dressing, then toss everything together.
  • Transfer the salad to a platter or divide it among plates. Gently tear the eggs in half and arrange them over the salad. Finish by drizzling with the remaining dressing and seasoning before serving.

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