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Potato and Chorizo Salad

500g of kipfler potatoes, cubed
Chorizo sausage

Dressing:
1 and a half tablespoons of aged red wine vinegar squeeze of lemon juice 1 Teaspoon of mustard 1 Clove garlic, chopped finely Handful of curley parsley and mint

Method:

Cook potato cubes in salted water for about 10 minutes.

While potatoes are cooking, cut the chorizo into 1cm lengths and fry until crisp. Drain the potatoes and place in a large bowl with the chorizo, add dressing ingredients and toss well.

Ingredients from:

  • May's Potatoes
  • Eumundi Smokehouse
  • Envy Horticulture
 

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