Name: Creamy Potato & Chorizo Salad with Tomato & Rocket
Total time: 15 min
Yield: 2
Cuisine: Australian
Ingredients: 2 Tomato; 200 g Mild Chorizo; 1 packet Sour Cream; 2 packet Potato; 1 sachet Chicken-Style Stock Powder; Chives; 1 packet baby spinach & rocket mix; 1 packet Garlic Aioli; 1 Lemon

HelloFresh

Recipes

Creamy Potato & Chorizo Salad

with Tomato & Rocket

Get up to $175 off

Tags:

Naturally Gluten-Free

•Easy

Allergens:

Milk

•Eggs

•Soy

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total15 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

Tomato

200 g

Mild Chorizo

1 packet

Sour Cream

(Contains: Milk; )

2 packet

Potato

1 sachet

Chicken-Style Stock Powder

Chives

1 packet

baby spinach & rocket mix

1 packet

Garlic Aioli

(Contains: Eggs, Soy; )

Lemon

Nutrition Values

Calories572 kcal

Energy (kJ)2390 kJ

Fat42.2 g

of which saturates15.3 g

Carbohydrate21.9 g

of which sugars10.5 g

Dietary Fibre4.3 g

Protein23.6 g

Sodium2020 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

Boil the kettle. Cut the potato into large chunks. Place the potato in large saucepan, cover with the boiling water and cook over a high heat until easily pierced with a knife, 10-12 minutes. Drain, return to the pan, toss with the chicken-style stock powder and set aside to cool.

While the potato is cooking, roughly chop the mild chorizo. In a medium frying pan, heat a drizzle of olive oil over a high heat. Cook the chorizo, tossing, until golden, 4-6 minutes. Transfer to a plate lined with paper towel and allow to cool.

While the chorizo is cooking, roughly chop the chives. Slice the lemon into wedges. Roughly chop the tomato. In a small bowl, combine the chives, sour cream, garlic aioli and a squeeze of lemon. Season with salt and pepper.

When you're ready to pack lunch, divide the dressing between two reusable containers. Top with the cooled chorizo and potato. Then, top with the tomato, spinach & rocket mix and any remaining lemon wedges. At lunchtime, toss the creamy potato and chorizo salad. Enjoy!