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Hot potato, bean and chorizo salad

Serves 4

This salad is best served warm or at room temperature.



  • 700 g Small waxy potatoes
  • 150 g Green beans, thickly sliced
  • 1 Chorizo sausage, sliced (dried chorizo works well here)
  • ½ cup Extra virgin olive oil
  • ½ cup Lemon juice
  • 1 tsp Salt
  • 1 cup Flat leaf parsley leaves
  • ¼ cup Chopped chives
  • ¾ cup Green olives, stoned and chopped
View the method
  1. Cut the potatoes in half or quarters and boil in well-salted water for 10 minutes or until almost tender. Add beans for the last 2 minutes of cooking then drain well.
  2. Meanwhile fry chorizo until crisp.
  3. Whisk the oil, lemon juice and salt in a large bowl. Add the potatoes, beans, chorizo, parsley, chives and green olives and toss gently to combine.
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