Donal Skehan's Warm Chorizo, Red Onion and Baby Potato Salad
Approximately 16 baby potatoes
2 red onions, finely sliced
Juice of ½ lemon
A good pinch of sea salt and freshly ground black pepper
The flavours in this dish instantly take me back to a summer night spent in the south of Spain, when we were served this dish at a fantastic dinner party. It has become a staple dish for entertaining at mine and is a perfect dish for a summer garden dinner, but it goes superb with grilled or pan-fried fish with a little lemon in the winter months as a reminder of summer.
I normally serve this as a side dish, but you can beef it up by adding a few eggs to the dish and baking them until cooked with a scattering of summer herbs for a main meal. I can't begin to tell you just how tasty and easy this little recipe is -- you just have to try it. Serves four.
1 Add the potatoes to a pot and cover with water. Place over a high heat and bring to the boil, reduce the heat and simmer for about 10-12 minutes, or until the potatoes are soft when poked with a fork. Remove from the heat and drain.
2Place a large frying pan over a medium-high heat and add the chorizo -- you shouldn't need any oil. Fry the chorizo slices for two to three minutes until they are really red and crispy. Remove the pan from the heat and squeeze the juice of half a lemon over the top. With the back of a fork or a whisk, combine the chorizo and lemon juices. Add the red onion to the pan and stir through.
3Finally, chop the potatoes into bite-sized pieces and add to the pan, gently tossing so that all the ingredients are combined. Season with sea salt and black pepper and serve warm.