Chorizo and Greek Style Cheese Potato Salad
with Lemon Zest and Chives | Perfect for sharing
This classic potato salad with chives and mayonnaise is elevated with creamy Greek style salad cheese and chorizo. It's a delicious starter or side to share with friends and family.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
350 grams
Salad Potatoes
90 grams
Diced Chorizo
1 unit(s)
Lemon
1 bunch(es)
Chives
64 grams
Mayonnaise
(Contains Egg, Mustard)
50 grams
Greek Style Salad Cheese
(Contains Milk)
Nutritional information
Utensils
Instructions
a) Bring a large saucepan of water with 0.5 tsp salt to the boil on high heat for the potatoes. Halve the salad potatoes (no need to peel).
b) When boiling, add the potatoes to the water, lower the heat to medium and cook until you can easily slip a knife through, 15-20 mins.
c) Drain in a colander and set aside for 5 mins (or more) to cool slightly.
a) Meanwhile, heat a large frying pan on medium-high heat (no oil). Once hot, add the chorizo and fry until it starts to brown, 3-4 mins.
b) Whilst the chorizo fries, zest and cut the lemon into wedges.
c) Finely chop the chives (use scissors if easier).
a) In a serving bowl, add the salad potatoes, mayonnaise, lemon zest, chorizo and most of the chives. Season with pepper and crumble over most of the Greek style salad cheese, then gently mix until combined.
b) Sprinle over the remaining chives and crumble over the remaining Greek style salad cheese.
c) Serve with lemon wedges.
