Spice up your potato salad, toss in some fried slices of Aurelia's Chorizo and you've got a kickin' salad that will keep em coming back for more.
Cook Time: 30 mins | Serves: 4 | Difficulty: Easy
- 1 lb Potatoes
- 8 oz Aurelia's Spanish Chorizo
- 7 oz Green Beans
- 4 tablespoons Balsamic Vinegar
- 3 Medium Eggs
- 3 Spring Onions
- 2 clove Garlic
- A Handful of Fresh Parsley
- 1 tablespoon Extra Virgin Olive Oil
- 1 teaspoon Salt
Wash potatoes under running water. Leave the skin on and cut into bite size chunks. Throw them in a pot filled with water. Add salt, eggs, and bring to a boil. Now add green beans. Set timer for 8 minutes. When the timer goes off, take out the eggs. Check the potatoes. They might be ready as well. If not, give them a minute or two more (if you prefer eating crunchy beans rather than soft, add them to the pot later) Drain the water.
Meanwhile: Fry chorizo slices/pieces in a frying pan with a bit of olive oil. Fat will come out from chorizo so don’t use too much oil. When nice and brown, throw in minced garlic, spring onions, and chopped parsley. Cook for a few minutes, stirring constantly. At last pour in balsamic vinegar. Let the vinegar cook off a bit.
Mix chorizo mixture with potatoes and beans. Peel the eggs, cut them in halves or quarters and add to the salad.
Best served warm!
Source: Recipe by Happy Foods Tube