As soon as the beautiful weather really breaks loose, it’s time to enjoy the outdoors together. This potato salad recipe is a favorite with everyone. During a picnic, garden party or neighbor’s drink. This is a perfect dish to take with you in a large bowl.
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potato salad recipe with feta & chorizo
potato salad with feta & chorizo
- 2 kg waxy potatoes, peeled, in 5 cm pieces
- 4 el Red wine vinegar
- 4 el extra virgin olive oil
- 400 g dried chorizo sausage, in cubes
- 150 g mayonnaise
- 50 g sour cream
- green herbs, finely chopped, e.g. dill, parsley, mint and oregano + extra for on top
- 1 spring onion, in thin rings
- 200 g feta, in thin slices
Place the potatoes in a large saucepan with water and salt and bring to a boil over high heat. Turn the heat down to low and cook the potatoes in ± 25 minutes until tender, so that you can easily pierce them with the tip of a knife.
Drain, let cool slightly, transfer to a bowl and toss with 3 tbsp vinegar, 1 tbsp olive oil and some salt and pepper. Let cool completely.
Meanwhile, heat the remaining 3 tbsp oil in a frying pan over medium heat. Bake the pieces of chorizo in this for 8-10 minutes until crispy. Drain on kitchen paper.
Stir together the mayonnaise, sour cream, herbs and the rest of the vinegar in a small bowl. Toss the potatoes in the dressing and sprinkle with the extra herbs, spring onions, feta and chorizo just before serving.
Photography: Mark Roper,
Styling: Kirsten Jenkins
Also read: can you still eat potatoes with sprouts?
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