Creamy Potato & Chorizo Salad
with Tomato & Rocket | Serves 2
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.
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/Â Serving 2 people
/Â Serving 2 people
2
potato
1 sachet
chicken-style stock powder
1 packet
mild chorizo
1 bag
chives
½
lemon
2
tomato
1 packet
sour cream
(ContainsMilk)1 packet
garlic aioli
(ContainsEggs)1 bag
salad leaves
Not included in your delivery
1
olive oil
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.