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Potato and Chorizo Salad

500g of kipfler potatoes, cubed
Chorizo sausage

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


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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