POTATO, CHORIZO & HONEY MUSTARD SALAD
COOKBOOK: Mag Recipe
Radishes can help you lower your blood pressure and cleanse your kidneys. SO why not introduce them to your meals!
They’re often eaten raw but I’ve pan fried them in this recipe along with some delicious but probably classified as a bad-food, chorizos. This bad-food gives any dish so much flavour that you just can’t ignore it.
This is a nice change to your basic potato salad and it was a hit with everyone.
Hope you enjoy
1kg of potatoes, washed, skin left on
1 tablespoon of olive oil
300g chorizos, sliced thinly
1 bunch of radishes, trimmed and thinly sliced
1 bunch of chives, coarsely chopped
3/4 cup of honey & mustard mayonnaise
1/2 sour cream
Wash potatoes and cut into medium bite sizes. Add water to a pan, add a pinch of salt and bring to boil. Add enough water to cover the potatoes.
Add the potatoes and simmer for approx 12-15mins or until potatoes are cooked through. Drain potatoes and in the same drainer place them under a tap of cold water.
Leave potatoes to cool down completely.
Heat oil in a pan and lightly fry chives, radishes and chorizo.
In a bowl combine the sour cream with the mayonnaise.
Place the cooled down potatoes in a serving plate. Add the chorizo mixture and carefully fold the salad. Add the mayonnaise and again be very careful when combining not to puree or break the potato.
Ready to serve.