Chorizo & potato salad
Member recipe

Chorizo & potato salad

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Serves 4

Hearty salad with green beans

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  • 2 tbsp olive oil
  • 2 shallots, finely chopped
  • 4 spring onions, finely chopped
  • 2 tbsp sherry or wine vinegar
  • 1 kg baby potatoes, halved
  • 300g green beans, topped and tailed
  • 250g cooking chorizo
  • 70g rocket
  • handful flaked toasted almonds (optional)


    1. Put the olive oil, shallots, spring onions and vinegar in a large bowl. Cook the potatoes in boiling salted water for about 5 minutes until cooked through. Drain and tip into the bowl, mix through the dressing so they absorb it while hot.
    2. Cook the beans for 3-4 minutes until just tender, drain and add to the bowl. Mix the ingredients together.
    3. Cut each chorizo into 4 pieces and fry them all into crisp on the outside and cooked through. Start them in a cold pan and you wont need any oil.
    4. Tip off any excess oil and add to the potato salad with the rocket, stir through, sprinkle on the almonds, if using, and serve warm.

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