in Spain

Spanish potato salad with chorizo

updated

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Ingredients for 4 servings:

  • 1 kg potatoes, semi-firm
  • 2 yellow bell peppers
  • 1 red bell pepper(s)
  • 80 g olives, black, pitted
  • 2 bunch of spring onions
  • 120 g garlic sausage (chorizo)
  • 1 cup(s) vegetable broth
  • 80 ml olive oil
  • salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

First, boil the potatoes in their jacket potatoes. Let them cool slightly. In the meantime, finely dice the bell peppers, slice the olives and spring onions into rings, and thinly slice the chorizo. Then peel and dice the potatoes, pour in the stock (there should be no puddles at the bottom). Stir in the prepared ingredients and top up with olive oil. Add plenty of oil. Season with salt and pepper, and let the salad stand for an hour, if necessary. This salad is a great main course on hot days, since the sausage is already included.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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