Recipe: New Potato Salad with Crispy Chorizo, Olives, Green Beans & Lemon Mayo
Chock-full of good stuff, this salad is a potluck winner.
Recipe: Extracted from ENJOY: Food Worth Sharing with the People You Love by Kelly Gibney
Serves: 4-6 as a side
Gluten free + nut free
It’s really nice to add the chorizo to the salad piping hot from the pan, but this isn’t essential.
450g new or baby potatoes
125g green beans
oil for frying
1 chorizo sausage
2 cups salad leaves
2 radishes, sliced thinly
¾ cup kalamata olives
large handful fresh mint leaves, roughly chopped
2 tablespoons finely chopped chives
good quality extra virgin olive oil for drizzling
Lemon and mustard mayonnaise:
½ cup One Minute Mayo (pg 168 in ENJOY) or good quality store-bought mayonnaise
1 small garlic clove, finely diced
zest and juice of 1 lemon
1 teaspoon wholegrain mustard
To season: Sea salt and cracked black pepper
Place the potatoes in a pot of water, bring to the boil and cook for about 15 minutes or until tender. Drain in a large colander and allow the potatoes to cool to room temperature, or even place in the fridge if prepping ahead of time.
Bring a second pot of water to the boil. Trim the green beans and blanch for 1 minute. Run under very cold water (icy water is even better) and cool as quickly as possible to retain the bright green colour.
Fry the chorizo in a little oil until browned on both sides.
Mix all the dressing ingredients together. Taste and season well.
Scatter the salad leaves on a large plate or platter. Top with the beans and radish slices. Halve the potatoes and arrange on top. Finish with the chorizo, olives and herbs. Drizzle generously with extra virgin olive oil and dollop the lemon & mustard mayonnaise on top.
Extracted from ENJOY: Food Worth Sharing with the People You Love by Kelly Gibney, Beatnik Publishing, RRP $59.99.