Chorizo & soft-boiled egg salad

Chorizo & soft-boiled egg salad

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(14 ratings)

Prep: 15 mins Cook: 15 mins

Easy

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
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Ingredients

  • 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
    Eggs

    Egg

    egg

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

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

    Chorizo

    chore-reeth-oh

    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
    Parsley

    Parsley

    par-slee

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

Method

  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.

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Comments, questions and tips

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marmiteetponpon's picture
marmiteetponpon
22nd Apr, 2014
Check these deviled eggs, lebanese way... easter eggs leftovers at marmite et ponpon http://marmiteetponpon.com/2014/04/22/easter-eggs-leftover-deviled-eggs-a-la-libanaise/
hubertsg
23rd Mar, 2013
5.05
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
26th Feb, 2013
mmm does it have to be sherry vinegar, has anybody tried anything else
secrettrekkie
24th Feb, 2013
5.05
really nice lovely yum yum yum did it without the runners but still absolutly delicious
wendymac's picture
wendymac
30th Aug, 2012
This is one of my favourite recipes - as good in winter as in summer. Easy, inexpensive and extremely tasty. Unbeatable!
donnaltodd72
12th Aug, 2012
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
12th Aug, 2012
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
13th Jul, 2012
4.05
Really tasty, but it feels like something is missing, though I'm not sure what. Some kind of filler, perhaps?
cherryxx's picture
cherryxx
19th Sep, 2011
5.05
Really tasty and quick to make
smstyles
22nd Aug, 2011
5.05
Simple and delicious meal. This is the third week we've made it.

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