Chorizo & soft-boiled egg salad

Chorizo & soft-boiled egg salad

  • 1
  • 2
  • 3
  • 4
  • 5
(14 ratings)

Prep: 15 mins Cook: 15 mins


Serves 4
This anytime summer salad will be on the table in just 30 minutes

Nutrition and extra info

Nutrition: per serving

  • kcal374
  • fat21g
  • saturates7g
  • carbs24g
  • sugars4g
  • fibre3g
  • protein24g
  • salt2.3g
Save to My Good Food
Please sign in or register to save recipes.


  • 500g bag baby new potato, halved
    New potatoes

    New potatoes

    n-ew po-tate-oes

    New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

  • 4 egg



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 225g green bean, trimmed
  • 225g chorizo ring, sliced



    A coarsely textured spiced pork sausage widely used in Spanish and Mexican cooking. It is made…

  • 1 garlic clove, sliced
  • 2 tbsp sherry vinegar
  • 2 tbsp chopped parsley



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…


  1. Cook the potatoes in a large pan of boiling salted water for 12 mins, adding the eggs after 6 mins, and the beans for the final 2 mins. Drain everything and cool the eggs under cold running water.

  2. Meanwhile fry chorizo slices for 1-2 mins, until beginning to crisp. Remove from the pan with a slotted spoon and set aside, leaving the oil from the chorizo in the pan. Add the garlic to the pan and cook gently for 1 min.

  3. Remove the pan from the heat, stir in the vinegar and parsley, then toss with the potatoes, beans, chorizo and seasoning. Shell the eggs, cut into quarters and add to the salad.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (16)

hubertsg's picture

I used white vinegar instead of sherry vinegar, and added fresh spinach and cabbage leaves.

I doubled the portion and it makes a lovely light meal. thank you for the contribution !

One thing I noticed about the chorizo. I have had a few variety from Spain.

The ones that need frying would not be crispy after frying. It would just be cooked.

The ones suitable to be eaten straightaway would be crispy after you have fried it.

So you can choose how you would like the chorizo to be. Both are wonderful for this salad.

gower7's picture

mmm does it have to be sherry vinegar, has anybody tried anything else

secrettrekkie's picture

really nice lovely yum yum yum did it without the runners but still absolutly delicious

wendymac's picture

This is one of my favourite recipes - as good in winter as in summer. Easy, inexpensive and extremely tasty. Unbeatable!

donnaltodd72's picture

I have made this twice as an accompaniment for a bbq and both times it was gone in seconds! So quick and easy too.

macfarlane's picture

Our friend made this for us as a starter - fantastically tasty. This recipe is now in my favourite foods folder . When I make this I will definitely boil green beans and eggs separately.

cedes_c's picture

Really tasty, but it feels like something is missing, though I'm not sure what. Some kind of filler, perhaps?

cherryxx's picture

Really tasty and quick to make

smstyles's picture

Simple and delicious meal. This is the third week we've made it.

bethocallaghan's picture

This tasted really great. Used broad beans from the garden instead of the green beans though.

bobthecarman's picture

Not sure about cooking eggs and vegetables in the same pan but I might give it a go.

Try leaving the eggs out to get to room temperature before cooking. That way they are less likely to burst.

homecookhils's picture

Blondie, try pricking a hole in the eggshell at the blunt end before lowering into the water. This releases the air pocket and helps to prevent cracking.

rebecca1july's picture

This was very quick and tasty .
The whole family enjoyed.

ffenics's picture

I really loved this! No problem with boiling the eggs with everything else, wonderful flavours, light but filling. Second time I made it for my meat-loving boyfriend I sliced a little roasted chicken into the pan and turned it in the chorizo juices before adding everything else - yummy!

drhshires's picture

This looks really good and I will make it - however, I find you need to be very careful boiling eggs and simmer them on a very low heat or they burst, so I will be boiling them separately to the potatoes and beans. Looks tasty though.

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…