Potato, chorizo & olive salad

Kick off your shoes and savour the fresh flavours in every bite of this picnic recipe.

Recipe «Potato, chorizo & olive salad» presented in category Recipes / Salads, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 750g Baby Coliban potatoes, 1 Primo Classic Chorizo, thinly sliced, 1 cup fresh continental parsley leaves, 85g stuffed green olives, 2 tbsp chopped fresh chives , 60ml extra virgin olive oil, 1 tbsp white wine vinegar, 1 tsp finely grated lemon rind , 1/2 tsp sweet paprika, 1/2 tsp ground cumin, 1/2 tsp caster sugar.

Ingredients:

• 750g Baby Coliban potatoes 
• 1 Primo Classic Chorizo, thinly sliced 
• 1 cup fresh continental parsley leaves 
• 85g stuffed green olives 
• 2 tbsp chopped fresh chives 
• 60ml extra virgin olive oil 
• 1 tbsp white wine vinegar 
• 1 tsp finely grated lemon rind 
• 1/2 tsp sweet paprika 
• 1/2 tsp ground cumin 
• 1/2 tsp caster sugar 

Instructions

1. Cook the potatoes in a large saucepan of boiling water for 7 minutes or until just tender. Drain. Set aside to cool slightly. Cut the potatoes in half and place in a large bowl.
2. Heat a frying pan over high heat. Cook the chorizo for 5 minutes or until lightly browned. Add the chorizo, parsley, olives and chives to the potato.
3. Whisk the oil, vinegar, lemon rind, paprika, cumin and sugar in a bowl until well combined. Drizzle the dressing over the potato mixture. Toss to combine.