This salad is best served warm or at room temperature. This recipe forms part of the February 25 meal planner created in partnership with New World.
![Tam West](https://www.nzherald.co.nz/resizer/v2/JPTLM5GGLLVTLPUGHAQZJZTB7A.jpg?auth=463d283444aba55ef527c43cf96eb572826416770be3174e5f2868c700d7c807&width=16&height=14&quality=70&smart=true)
Ingredients
700 g | Small waxy potatoes (Main) |
150 g | Green beans, thickly sliced (Main) |
1 | Chorizo sausage, sliced (dried chorizo works well here) (Main) |
½ cup | Extra virgin olive oil |
½ cup | Lemon juice |
1 tsp | Salt |
1 cup | Flat leaf parsley leaves |
¼ cup | Chopped chives |
¾ cup | Green olives, stoned and chopped |
Directions
- Cut the potatoes in half or quarters and boil in well-salted water for 10 minutes or until almost tender. Add beans for the last 2 minutes of cooking then drain well.
- Meanwhile fry chorizo until crisp.
- Whisk the oil, lemon juice and salt in a large bowl. Add the potatoes, beans, chorizo, parsley, chives and green olives and toss gently to combine.