Chorizo potato salad

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How to make Chorizo potato salad

  • Yield : 6
  • Prep Time : 0:15
  • Cook Time : 0:30
  • Total Time : 0:45

Ingredients

  • 1.5kg small Red Rascal potatoes (see note)
  • 3 chorizo sausages, thinly sliced
  • 400g can red kidney beans, rinsed, drained
  • 125ml (1/2 cup) fresh lemon juice
  • 125g (1/2 cup) mayonnaise
  • 1 tablespoon mild paprika
  • 1/2 cup fresh continental parsley leaves, chopped

Method

  • Step 1 Place the potatoes in a large saucepan and cover with cold water. Bring to the boil over high heat. Cook for 20 minutes or until just tender. Drain and coarsely chop.
  • Step 2 Heat a frying pan over medium-high heat. Cook half the chorizo for 2 minutes each side or until golden. Transfer to a plate lined with paper towel. Repeat with remaining chorizo.
  • Step 3 Combine potato, chorizo, beans, lemon juice, mayonnaise and paprika in a large bowl. Add the parsley and toss to combine.

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