Creamy Potato & Chorizo Salad with Tomato & Rocket
Quick Prep | Ready in 15 | Serves 2
- Milk
- Eggs
- Soy
You've had potato salad, but have you had one with chorizo and crisp veggies with it? Ready in only 25 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.
Ingredients
2
potato
1 sachet
Chicken-Style Stock Powder
1 packet
Mild Chorizo
1 bunch
chives
1
lemon
2
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
Utensils
Cooking Steps
Boil a kettle of water. Cut the potato into bite-sized 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 small 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, finely 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. Top with the tomato, spinach & rocket mix and any remaining lemon wedges. At lunchtime, toss the creamy potato and chorizo salad.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: This simple salad packs a flavourful punch that customers love.
- Suggestions: Consider reducing the amount of sauce to avoid waste; adjust to your preference.
