Saturday 20 January 2018

Potato Salad with Asparagus, Chorizo and Chilli Oil

Edward Hayden

This is a fantastic potato salad -- it's just a little different from the norm.


For the chilli oil dressing 3 tbsps olive oil

½ tsp dried chilli flakes

Seasoning For the salad 16-20 baby potatoes

12-16 asparagus spears

4oz/110g chorizo, sliced thinly

12-16 cherry tomatoes, halved

1 bunch spring onions, thinly sliced



To make the dressing, simply whisk together the olive oil with the chilli flakes and seasoning. Keep to one side.

For the salad, place the baby potatoes into a pan of cold water and bring to the boil. Cook until just tender, strain off the water and allow to steam for a couple of moments.

Then transfer the potatoes to a large mixing bowl and allow to cool down.

Meanwhile, bring a large saucepan of salted water to the boil.

Plunge the asparagus into the water and cook for 60-90 seconds, then drain immediately and cool, quickly, in ice-cold water. Dry on a clean cloth and refrigerate.

Heat a little oil in a pan and cook the chorizo for three to four minutes.

Transfer to a small bowl and allow to cool down.

When the potatoes are cold, slice them and add in the chorizo with the asparagus, cherry tomatoes, spring onions and some seasoning.

Mix well, drizzle with the chilli oil dressing and transfer to the fridge until required.

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