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Potato and Chorizo Salad

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Serves: 4
600g baby new potatoes, halved
3 chorizo sausages, sliced thinly
1 tablespoon olive oil
1/3 cup red wine vinegar
2 teaspoons white sugar
1 small red onion, sliced thinly
200g baby spinach leaves
250g cherry tomatoes, halved

Boil, steam or microwave potato until just tender; drain.

Meanwhile, heat large non-stick frying pan; cook chorizo until crisp, remove from pan.

Place potato in same pan; cook, stirring gently, until browned lightly. Remove from pan.

Place combined oil, vinegar and sugar in same pan; bring to a boil. Boil uncovered, about 2 minutes or until dressing reduces slightly.

Combine potato and chorizo in large bowl with onion, spinach and tomato; drizzle with dressing.

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