This tasty potato salad recipe is hard to beat. Cook the potatoes early and leave them in a bowl of cold water with a squeeze of lemon to stop them from discolouring. Chorizo adds a wonderful flavour to any salad and I couldn’t leave out asparagus when it is in abundance at the moment.
Salad
| 700 g | New potatoes (Main) |
| 1 bunch | Asparagus (Main) |
| 2 | Spring onions, sliced |
| 1 | Chorizo sausage, sliced thinly (Main) |
Dressing
| ¼ cup | Mayonnaise |
| ½ cup | Plain unsweetened yoghurt |
| 1 tsp | Capers |
| 1 Tbsp | Chopped dill |
| 1 Tbsp | Chopped parsley |
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Directions
- Place the potatoes into a pot of cold salted water. Bring to a simmer for 10 minutes until just soft. Remove, drain and cool.
- Blanch the asparagus in boiling water for 4 minutes until just cooked through. Drain and cool in icy water, drain then add the spring onions.
- Fry the chorizo in a lightly oiled pan until crispy, turning once. Remove and cool, then add to potatoes. Stir in asparagus and spring onion.
- To make the dressing combine the mayonnaise, yoghurt, capers, dill, parsley, salt and pepper in a small bowl. Stir gently into the salad.
