HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCreamy Potato & Chorizo Salad
Creamy Potato & Chorizo Salad

Creamy Potato & Chorizo Salad

with Tomato & Rocket | Serves 2

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You've had potato salad, but have you had one with chorizo in it? Ready in only 15 minutes, this creamy and filling salad can be prepped the day before to take to lunch the next day, or made on the spot for an instant meal.


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

Total Time15 minutes
Cooking difficultyEasy

Serving 2 people

Ingredientsarrow down iconarrow down icon

Serving 2 people



1 sachet

chicken-style stock powder

1 packet

mild chorizo

1 bag






1 packet

sour cream


1 packet

garlic aioli


1 bag

salad leaves

Not included in your delivery


olive oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3164 kJ
Fat53 g
of which saturates18.4 g
Carbohydrate40.5 g
of which sugars11.3 g
Protein27.1 g
Sodium2053 mg
Utensilsarrow down iconarrow down icon
Medium Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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Boil the kettle. Cut the potato into large chunks. Place the potato in a medium saucepan, cover with boiling water and cook over a high heat until easily pierced with a knife, 10-12 minutes. Drain, return to the pan then toss with the chicken-style stock powder. 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 set aside 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 juice. Season with salt and pepper.


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