Warmed Chorizo and Potato Salad

I mostly make this with Anya potatoes which are a variety of potato that was bred at the Scottish Crop Research Institute. Anya is a cross between the varieties Désirée and Pink Fir Apple, and was named after Lady Sainsbury. A type of finger potato with a long knobbly oval shape, a pinkish beige coloured skin, and white waxy flesh. They have a slightly nutty flavour, but when cooked just right this compliments the slight crunch of the skin as you bite into them. The Anya potato is a good boiling potato but can be prepared using most cooking methods and they are especially good in salads.

Prep Time 15 mins

Cook Time 15 mins

Total Time 30 mins

Cuisine: Europe, Spanish-inspired

Courses: Starters & Salads

Difficulty: Beginner

Servings: 4

Calories: 484

Ingredients

Salad

800 g Charlotte potatoes
1 tbsp olive oil
1 red onion
1 clove garlic
150 g chorizo
4 eggs
250 g baby spinach
1 red chilli
1 green chilli

Maple Syrup Dressing

2 tbsp extra virgin olive oil
1 tbsp maple syrup
1 lemon
salt
black pepper

Instructions

1
To create the dressing, place all the ingredients in a screw-top or Kilner jar and season generously with salt and freshly ground black pepper. Seal the jar and shake well to combine. This makes approximately ½ cup of dressing.
2
Place the potatoes in a pan and cover with cold, salted water. Bring the pan to a boil over a medium heat and cook for approximately 8 minutes, or until just tender. Drain in a colander and set aside to dry completely.
Letting the potatoes steam-dry prevents the dressing becoming watery and helps them absorb flavour.
3
Meanwhile, heat the oil in a skillet or frying pan over a medium heat. Add the onion and cook, whilst stirring, for 4 minutes or until softened and just starting to go beyond translucent and the first bit of colour arrives. Add the garlic, then cook for a further 1 minute. Add the chorizo and cook, turning occasionally, for 5 minutes or until the oils have seeped out of the chorizo and it is slightly crisp around edges; it is at this stage your nose will indicate precisely how your meal will taste.
4
Place a pan of salted water onto a high heat, once boiling, add the eggs and cook for 5 minutes for soft-boiled (7 minutes for hard-boiled). Drain and refresh the eggs immediately in iced water bath, then drain again. Peel the shells whilst the eggs are still warm and set aside.
For consistent timing, use eggs of a similar size and cool them immediately to halt further cooking.
5
Remove the pan with chorizo from the heat and wait 1 minute, add the spinach and gently toss until just starting to wilt from the heat of the pan. Add the potatoes, chillies and half the dressing, then toss everything to thoroughly combine.
The pan’s residual heat is enough to soften the spinach without making it wet or limp.
6
Spoon the salad onto a platter or divide among serving bowls or plates. To provide a rustic appearance tear the eggs in half and place over the salad. Finally, drizzle with the remaining dressing and season to serve.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 484kcal

% Daily Value *
Total Fat 26.1g41%
Saturated Fat 6.8g34%
Cholesterol 204mg68%
Sodium 453mg19%
Potassium 852mg25%
Total Carbohydrate 42.7g15%
Dietary Fiber 3.7g15%
Sugars 9.2g
Protein 18.9g38%

Vitamin C 65.4 mg
Calcium 133 mg
Iron 3.3 mg
Vitamin D 57.7 IU

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

In this instance I used Charlotte potatoes, far more readily available across the board but with a creamy texture. Toss half the maple syrup dressing through the salad and drizzle the remaining half at the finish. Anya potatoes are an excellent alternative when available.