Chorizo & soft-boiled egg salad

Chorizo & soft-boiled egg salad

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(21 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
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  • 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 eggs



    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.

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Comments, questions and tips

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Che Guevaraa's picture
Che Guevaraa
12th Jan, 2020
This is a regular winner in my house now. Even my 12 year old fussy son is a fan. Make sure you get the eggs runny as that literally makes the dish. I use red wine vinegar and it works a treat. Absolutely fool proof and great for when you wants something tasty but don’t feel like facing tons of cooking and washing up.
lulu_grimes's picture
11th May, 2020
Hello, This is best eaten warm as the flavours and textures are at their best. If you have leftovers then cold would be fine! Lulu
mercuryzelda's picture
4th Jun, 2018
Great recipe. I used red wine vinegar instead of sherry vinegar as it was what I had on hand and it still worked well! My eggs were just hard-boiled so I think I'll try only boiling them for five minutes next time.
23rd Mar, 2013
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.
26th Feb, 2013
mmm does it have to be sherry vinegar, has anybody tried anything else
24th Feb, 2013
really nice lovely yum yum yum did it without the runners but still absolutly delicious
wendymac's picture
30th Aug, 2012
This is one of my favourite recipes - as good in winter as in summer. Easy, inexpensive and extremely tasty. Unbeatable!
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.
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.
13th Jul, 2012
Really tasty, but it feels like something is missing, though I'm not sure what. Some kind of filler, perhaps?


Louisa Skinner's picture
Louisa Skinner
7th May, 2020
Is this best served warm...or cold? What has everyone else done?
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