Kick off your shoes and savour the fresh flavours in every bite of this picnic recipe.
Ingredients
- 750g Baby Coliban (Chat) potatoes (see note)
- 1 chorizo sausage, thinly sliced (see note)
- 1 cup fresh continental parsley leaves
- 85g (1/2 cup) stuffed green olives
- 2 tablespoons chopped fresh chives
- 60ml (1/4 cup) extra virgin olive oil
- 1 tablespoon white wine vinegar
- 1 teaspoon finely grated lemon rind
- 1/2 teaspoon sweet paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon caster sugar
Method
- Step 1Cook the potatoes in a large saucepan of boiling water for 7 minutes or until just tender. Drain. Set aside to cool slightly. Cut the potatoes in half and place in a large bowl.
- Step 2Heat a frying pan over high heat. Cook the chorizo for 5 minutes or until lightly browned. Add the chorizo, parsley, olives and chives to the potato.
- Step 3Whisk the oil, vinegar, lemon rind, paprika, cumin and sugar in a bowl until well combined. Drizzle the dressing over the potato mixture. Toss to combine.
Nutrition
935 kj
Energy
13g
Fat Total
3g
Saturated Fat
4g
Fibre
4g
Protein
22g
Carbs (total)
All nutrition values are per serve
Notes
If Baby Coliban (Chat) potatoes are unavailable, use small Lady Christl potatoes.
Use a gluten-free chorizo sausage to make this recipe gluten free.
Picnic tip: For good food safety, store the salad in an airtight container in the fridge until just before leaving and transport in your esky or cooler bag.
- Author: Cynthia Black
- Image credit: Steve Brown
- Publication: Australian Good Taste
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