Potato, Chorizo Olive Salad

Kick off your shoes and savour the vivacious flavours in every one bite of this picnic recipe.

The ingredient of Potato Chorizo Olive Salad

• 750g baby coliban chat potatoes see note
• 1 chorizo sausage thinly sliced see note
• 1 cup fresh continental parsley leaves
• 85g 1 2 cup stuffed green olives
• 2 tbsp chopped blithe chives
• 60ml 1 4 cup new virgin olive oil
• 1 tbsp white wine vinegar
• 1 tsp finely grated lemon rind
• 1 2 tsp sweet paprika
• 1 2 tsp pitch cumin
• 1 2 tsp caster sugar

The Instruction of potato chorizo olive salad

• cook the potatoes in a large saucepan of boiling water for 7 minutes or until just tender drain set aside to cool slightly cut the potatoes in half and place in a large bowl
• heat a frying pan beyond high heat cook the chorizo for 5 minutes or until lightly browned increase be credited with the chorizo parsley olives and chives to the potato
• stir up the oil vinegar lemon rind paprika cumin and sugar in a bowl until without difficulty combined drizzle the dressing exceeding the potato mixture toss to combine

Nutritions of Potato Chorizo Olive Salad

calories: 223 465 calories
calories: 13 grams fat
calories: 3 grams saturated fat
calories: 22 grams carbohydrates
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calories: 4 grams protein
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