Creamy Potato & Chorizo Salad

Name: Creamy Potato & Chorizo Salad with Tomato & Rocket | Serves 2
Total time: 15 min
Yield: 2
Cuisine: Modern
Ingredients: 1 olive oil; 2 potato; 1 sachet Chicken-Style Stock Powder; 1 packet Mild Chorizo; 1 bag chives; ½ lemon; 2 tomato; 1 packet sour cream; 1 packet garlic aioli; 1 bag salad leaves

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.

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 Time

DifficultyEasy

Ingredients

/ Serving 2 people

potato

1 sachet

Chicken-Style Stock Powder

1 packet

Mild Chorizo

1 bag

chives

lemon

tomato

1 packet

sour cream

(Contains: Milk; )

1 packet

garlic aioli

(Contains: Eggs, Soy; )

1 bag

salad leaves

Not included in your delivery

olive oil

Nutrition Values

/ 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

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.

Utensils

•Medium Non-Stick Pan

•Medium Pan

Cooking Steps

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.