Monday, March 5, 2018

Warm New Potato Salad With Dijon, Lemon & Chorizo

Potatoes and chorizo cooking

I made this warm potato salad a long time ago when I just happened to have these ingredients in my fridge and not much else to serve to some unexpected guests. It was delicious, easy to make and it's a fun side to serve with fish, chicken or even pork.

What I love about this potato salad is that it's crispy, so the potatoes don't get too mushy, but of course you can improvise and change anything you like here to come up with your own unique version... That's part of the fun of cooking, isn't it?

Chopped cooked chorizo
500g new potatoes
25g butter
2 tablespoons garlic olive oil
120g diced chorizo
Zest & juice of 1 lemon
3 teaspoons dijon mustard
Sea salt flakes and freshly ground pepper to taste

potatos in a pink frying pan

This recipe is so delicious and easy to whip up as a side dish any time. I love the way it spices up potatoes, something I occasionally find bland and get a little tired of... I personally enjoy this the most alongside something that's a bit plain like chicken or fish, but it's just as yummy on its own if you're in the mood for a bowl of something stodgy and comforting.

1. Quarter or halve your new potatoes or chop to get bite-size pieces and steam until cooked through. Drain and set aside once cooked.

2. Meanwhile, add the garlic oil and butter to a non-stick frying pan and cook the diced chorizo until it starts to get golden and crispy. When it's done, remove with a slotted spoon to a dish and set aside.

3. Add the lemon zest to the chorizo oil along with the potatoes. Toss and sautee until the potatoes start to bronze and get crispy.

4. Add the chorizo back to the pan along with the dijon mustard. Stir to combine and add half of the lemon juice. You can always add the rest later if desired.

5. When everything is combined and the potatoes & chorizo are crispy, transfer to a warmed serving dish and sprinkle with sea salt flakes & freshly ground black pepper. Serve warm.

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