Warm chorizo, sweet potato & egg salad

Warm chorizo, sweet potato & egg salad

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(14 ratings)

Prep: 5 mins Cook: 15 mins


Serves 4
Use modern, popular ingredients to get your meat, potato and veg fix with this satisfying salad

Nutrition and extra info

  • Easily halved

Nutrition: per serving

  • kcal318
  • fat14g
  • saturates4g
  • carbs34g
  • sugars10g
  • fibre4g
  • protein15g
  • salt1.29g


  • 4 eggs



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

  • 2 large sweet potatoes, skin left on, cut into slices on the diagonal
    Sweet potatoes

    Sweet potato

    sweet po-tate-toe

    Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…

  • 85g chorizo, cut into long slices on the diagonal



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

  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 garlic clove, crushed
  • juice ½ lemon



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 130g bag mixed salad leaves
  • 100g pack cherry tomato, halved, use vine if you can


  1. Put the eggs and potatoes into a pan of cold water and bring to the boil. (Covering the pan with a lid will speed this up.) Uncover and boil for 6 mins, then lift out the eggs and cool in cold water. Leave the potato in the pan for another 4 mins, or until just tender when pricked in the middle with the tip of a knife. Drain and tip into a bowl.

  2. Heat a griddle pan until very hot. Toss the potato and chorizo in 1 tsp oil and season well. Griddle the potato for 2 mins on each side until charred. Meanwhile, peel and quarter the eggs – the yolks should still be a little soft in the middle.

  3. Tip the potato back into the bowl, then griddle the chorizo for a couple of mins until it crisps up and releases its red oil. Lift into the bowl, leaving the juices behind. Take the pan off the heat, then add the garlic and the rest of the oil, then sizzle for 30 secs. Squeeze in the lemon juice. Scatter the salad and tomatoes over 4 plates, top with the potato, egg and chorizo, then drizzle over the hot dressing.

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Comments, questions and tips

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10th Aug, 2014
I'd advise anyone making this to definitely roast the potatoes instead of boiling - inevitably boiling them just leaves them rather tasteless and crumbly. Boil at your taste buds' peril!
12th Feb, 2014
I did a slight variation of this and roasted my sweet potato, finished with honey and added brie. All in all delicious and loved the dressing 5*
22nd Apr, 2013
Was good but I overcooked my sweet potato. Then they fell apart in the griddle pan. Probably good to have the eggs done in advance as they would be much nicer chilled. Also was much dressing left so would make more. Otherwise a good recipe.
18th Oct, 2012
Absolutely delicious
4th Aug, 2011
Excellent. I'm not one to follow a recipe too strictly, so I had a bit too much lemon juice for the amount I made. Also, I used a fair bit more chorizo than suggested, but too much chorizo is never ever a bad thing
16th Jul, 2011
just so so good. who would think sweet potato in a salad but it works brilliantly and the dressing is to die for. We add some sun dried toms too
8th May, 2011
I used pre sliced chorizo, cooks quicker and tastes just as good.
19th Jan, 2011
delicious, very very tasty. i didn't like the egg in it tho.
17th Sep, 2009
I made this tonight when I got home from work for myself and my fiance. We both LOVED IT! Delicious
22nd Jul, 2009
This has become a midweek summer staple for me. Really easy, I recommend it. I usually squeeze a bit more lemon over the entire plate just before eating so it's not as dry.


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