Warm Chorizo and Potato Salad

1 kg (about 2 lbs) baby chat potatoes, halved
2 chorizo sausages, 1 cm (less than 1/2 inch) thick slices
400g (14 oz) can red kidney beans, rinsed and drained
1 red onion, thinly sliced
1 cup parsley sprigs

Dressing
1 tablespoon whole grain mustard
1 tablespoon chopped fresh basil
2 tablespoons lemon juice
1/4 cup olive oil
salt and pepper

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.

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

Whisk dressing ingredients together and season with salt and pepper.

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

Serve immediately.

Serves 4


Cooking with Basil

Cooking with Basil

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