Hot potato, bean and chorizo salad
( SERVES 4 )
Photo by Tam West
With a huge variety of potatoes available at New World it can be hard to know which are the best for your classic potato salad, New World’s fresh expert Brigit Corson recommends choosing waxy potatoes, or try Oakley’s Golden Gourmets – they have a fantastic flavour and great for potato salads.
- Cut the potatoes in half or quarters and boil in well-salted water for 10 minutes or until almost tender. Add beans for the last 2 minutes of cooking then drain well.
- Meanwhile fry chorizo until crisp.
- Whisk the oil, lemon juice and salt in a large bowl. Add the potatoes, beans, chorizo, parsley, chives and green olives and toss gently to combine.