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Potato Salad


Potato Salad With Chorizo & Garden Greens


Potato Salad

I have never been a fan of potato salad. It usually is a fixture at BBQs and but it is the one salad I always leave off my plate. Not any more….If you need a salad recipe for an Australia Day event, this is the one.

This week after picking some herbs from my garden I was sorting through my pantry and the fridge for some dinner inspiration. I had some nice Nadine potatoes waiting to be used and decided to attempt to make a potato salad.  We have eaten this twice in the last 4 days for dinner as a side dish, everyone loved it so much I had requests to make it again immediately!

Potato Salad
Prep time
Cook time
Total time
Perfect for a BBQ. Fresh and fabulous, filled with garden greens and herbs
Recipe type: Side Dish
Serves: 6
  • 10 small potatoes - peeled and quartered
  • ½ Chorizo sausage - sliced thinly
  • 3 baby leeks (or 1 regular sized) - thinly chopped
  • 12 fresh basil leaves
  • 6 fresh sage leaves - chopped
  • 10 fresh chives
  • handful of fresh parsley leaves
  • rocket or baby spinach leaves - 100 grams approximately
  • 2 eggs-boiled, peeled and sliced
  • ½ cup of egg mayonnaise
  • 2 teaspoons seeded mustard
  • ½ lemon - juiced
  • pepper to season
To Serve
  • Parmesan Cheese shaved
  1. Put a pot of water onto boil and add the diced potatoes when the water is boiling.
  2. Boil until the potatoes are cooked through-approximately 15 minutes. Test with a skewer
  3. When the potatoes are cooked, drain the water and set aside
  4. Add the chorizo and leek to a fry pan and cook until fragrant and the oil starts to excrete from the chorizo.
  5. Add the potatoes into the pan to soak up the flavor of the chorizo. Turn off the heat and allow to cool
  6. To a serving bowl add the chopped herbs and the spinach/rocket, and sliced boiled eggs
  7. Add the cooled potatoes, chorizo and leek and mix through
  8. In a small bowl mix the mayonnaise, lemon juice and seeded mustard
  9. Add ½ of the dressing to the salad. Add the remaining half if you think it is required after mixing the first half through the salad.
  10. Serve with freshly ground pepper and lots of shaved Parmesan cheese
  11. Take the address of this blog, and a copy of the recipe to your next BBQ - you are sure to be asked for it 🙂
We use Istra chorizo, they are made with free range pork. I buy it from my local deli/fruit shop.
Leave the chorizo out for a vegetarian option






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{ 5 comments… add one }
  • Norlin January 23, 2012, 5:55 pm

    This would be a great Summer dish. Simple, all-in-one. Looks delicious too!

  • Carolyn January 23, 2012, 6:41 pm

    Thanks so much for the visit and the like on FB. That pototo salad looks lovely. I am such a fan of all salads. I’ll be linking it on the way out.

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