Potato Salad with Chorizo Recipe
How to make Potato Salad with Chorizo
Method
- Peel potatoes and dice into 3cm cubes. Place in large pot with cool water and bring to the boil. Cook for 15 minutes, until almost softened, then strain.
- Put the potatoes in a bowl and gently mix through the red wine vinegar, whilst still hot. Put it in the fridge.
- Put the chorizo sausage into an air fryer until just crisp – 180°C for 2-3 minutes. (If cooked in a pan, strain the fat off on a paper towel.) Add to the potatoes and place back in the fridge to cool.
- In a separate bowl, mix the mayonnaise, sour cream, dill, spring onions and a generous amount of salt and pepper, to taste.
- Mix the cream mixture into the potatoes and crumble through the fetta. Top with spring onions. Store in a container in the fridge, until ready to serve.
Recipe: Courtesy of Steph de Sousa – The Frugal Foodie