Wednesday, 18 January 2012

Potato and Chorizo Salad


Summer to me means soaking up the sunshine, trips to the beach, water fights and of course the good ol aussie BBQ.


I love a good BBQ. Any excuse to get the family and friends together, have a few drinks and as Sam Kekovich would say "Throw some lamb on the barbie".

We all know that you don't make friends with salad but really what BBQ is complete without a coleslaw and a good potato salad. I like to think that my mums potato salad is the best one, so in turn so is mine because I make it the same. LOL. But for something different one evening I gave this one a try and it was actually pretty good.

Ingredients:
1.5kg baby washed potatoes
3 chorizo sausages - sliced thinly
400gm red kidney beans
1/2 cup lemon juice
1/2 cup whole egg mayonnaise
1 tbs mild paprika
1/2 cup fresh continental parsley - finely chopped

Method:
1. Place the potatoes in a large saucepan and cover with cold water. Sprinkle with a little salt. Bring to the boil over high heat and cook for roughly 20 mins or until just tender. Drain and roughly chop.
2. Heat a frying pan over medium high heat. Cook half the chorizo for a few minutes each side or until a nice golden brown colour. Remove from the pan and drain on paper towel. Repeat with remaining chorizo. (At the point for a little variation, you could fry up a large sliced red onion). Add the kidney beans to the pan just to warm them through.
3. Combine the potato, chorizo, (red onion if using), kidney beans, lemon juice, mayonnaise and paprika in a large bowl. Add the parsley and toss to combine. The trick with potato salad is you have to try and stir it as little as possible so you don't break up the potato.
4. Serve!

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