Wash potatoes under running water. Leave the skin on and cut into bite size chunks. Throw them in a pot filled with water. Add salt, eggs, and bring to a boil. Now add green beans. Set timer for 8 minutes. When the timer goes off, take out the eggs. Check the potatoes. They might be ready as well. If not, give them a minute or two more (if you prefer eating crunchy beans rather than soft, add them to the pot later) Drain the water.
Meanwhile: Fry chorizo slices/pieces in a frying pan with a bit of olive oil. Fat will come out from chorizo so don’t use too much oil. When nice and brown, throw in minced garlic, spring onions, and chopped parsley. Cook for a few minutes, stirring constantly. At last pour in balsamic vinegar. Let the vinegar cook off a bit.
Mix chorizo mixture with potatoes and beans. Peel the eggs, cut them in halves or quarters and add to the salad.
Best served warm!
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Course: Dinner, Lunch, Salad
Spanish Chorizo Potato Salad
Amount Per Serving
Calories 436Calories from Fat 252
% Daily Value*
Saturated Fat 9g56%
Vitamin A 610IU12%
Vitamin C 21.1mg26%
* Percent Daily Values are based on a 2000 calorie diet.
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