BBQ CHORIZO POTATO SALAD
Spruce up homemade potato salad with chorizo in this flavour-packed side dish that's a perfect accompaniment to a summer barbecue - great for serving a crowd
Provided by Lulu Grimes
Categories Side dish
Time 45m
Number Of Ingredients 7
Steps:
- Put the potatoes in a pan of cold salted water and bring to the boil. Simmer for 15 mins or until tender and a knife goes in easily. Drain the potatoes and return to the pan, then stand for 5-10 mins to steam-dry. Cut them into bite-sized pieces, season with salt, cover and chill until cold.
- Heat the barbecue (or heat a griddle pan if cooking indoors). Halve each large chorizo lengthways and put them, cut-side down, on the barbecue (small chorizo can go on whole). Cook, turning once or twice, until they are crisp around the edges and cooked through. Slice the chorizo into pieces.
- Combine the soured cream, mayonnaise and mustard, then add to the cold potatoes with the celery and dill. Gently fold the potatoes into the dressing, taking care not to break up them too much. Scatter the chorizo on top to serve.
Nutrition Facts : Calories 597 calories, Fat 44 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 18 grams protein, Sodium 2.2 milligram of sodium
SAUTEED POTATOES WITH CHORIZO
Provided by Marcela Valladolid
Categories side-dish
Time 35m
Yield 4 to 6 servings (or about 3 cups)
Number Of Ingredients 5
Steps:
- Heat the oil in a heavy large skillet over medium-high heat. Add the chorizo and cook, breaking up the clumps, until dry and crisp, about 10 minutes. Using a slotted spoon, transfer the chorizo to a paper lined plate to absorb any additional oil. Pour off all but 1 tablespoon of fat from the pan and heat the pan over medium-high heat. Add the onions and boiled potatoes and saute until brown, about 12 minutes. Stir in the cooked chorizo and season with just a little salt and pepper, to taste. Transfer to a serving bowl and serve.
CHORIZO & POTATO SALAD
Hearty salad with green beans
Provided by tweety_anja
Time 25m
Yield Serves 4
Number Of Ingredients 9
Steps:
- Put the olive oil, shallots, spring onions and vinegar in a large bowl. Cook the potatoes in boiling salted water for about 5 minutes until cooked through. Drain and tip into the bowl, mix through the dressing so they absorb it while hot.
- Cook the beans for 3-4 minutes until just tender, drain and add to the bowl. Mix the ingredients together.
- Cut each chorizo into 4 pieces and fry them all into crisp on the outside and cooked through. Start them in a cold pan and you wont need any oil.
- Tip off any excess oil and add to the potato salad with the rocket, stir through, sprinkle on the almonds, if using, and serve warm.
WARM SWEET POTATO SALAD WITH CHORIZO
Make and share this Warm Sweet Potato Salad With Chorizo recipe from Food.com.
Provided by DailyInspiration
Categories Yam/Sweet Potato
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the sweet potato pieces. Once the water returns to a boil, reduce the heat to medium and simmer for about 10 minutes until almost tender and a knife can go through without breaking a piece. Drain and transfer to a baking dish large enough to hold the sweet potatoes in a single layer. Preheat oven to 400 degrees F.
- Whisk together orange juice, oil, sugar, and S & P in a medium bowl. Pour the mixture over the sweet potatoes and toss to coat evenly. Roast for about 20 minutes, turning them after 10 minutes, until the potatoes have started to brown and the sauce has thickened. Remove from the oven.
- Meanwhile, cook the chorizo in a medium skillet over medium-high heat; use a wooden spoon of spatula to break it into smaller pieces as it cooks. After 5-6 minutes, when it has nicely browned and crisped, us a slotted spoon to top the hot potatoes.
- Sprinkle the jalapeno, red onion and cilantro on top and toss gently to combine. Serve warm.
Nutrition Facts : Calories 677.9, Fat 32.2, SaturatedFat 9.7, Cholesterol 50, Sodium 1327, Carbohydrate 78.2, Fiber 10.7, Sugar 20.7, Protein 19.7
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