Chorizo and Potato Salad with Rocket and Parmesan Shavings

For those who anticipate suffering from a little too much chocolate-associated Easter joy in the coming days, this salad is your remedy. Easy to prepare, light and wholesome this salad will be the palate cleanser you crave. Enjoy!

Serves: 4-6 as a side, or 2-3 as a main.
Cooking Time: Preparation and cooking – 25 minutes in total


+ 500 g waxy potatoes
+ 1 teaspoon fine salt
+ olive oil, for cooking
+ 250 g good quality chorizo, halved lengthways, then cut into thin slices
+ 1/2 cup (75 g) drained sun-dried tomatoes
+ zest and juice of 1 lemon
+ 1 red onion, halved and finely sliced
+ 1 large clove garlic, minced
+ 2 tablespoons extra virgin olive oil
+ sea salt and freshly ground black pepper
+ large handful rocket leaves, cut into strips
+ 150 g parmesan (or some other hard cheese), shaved


Half-fill a large saucepan with cold water and add the potatoes and salt. Bring to the boil, then reduce the heat to medium and simmer for 20 minutes or until the potatoes are just cooked through. Drain and leave to cool completely before cutting into 2 cm slices, then transfer to a large bowl.

Heat 1 tablespoon oil in a frying pan over medium heat, then add the chorizo and fry for 10 minutes or until crisp. Remove from the pan and add to the potatoes, along with the sun-dried tomatoes, lemon zest and onion.

Whisk together the minced garlic, extra virgin olive oil and lemon juice in a small bowl, season with salt and pepper, then pour over the salad. Toss gently, then turn out onto a serving platter.

Scatter with the rocket and shaved parmesan and serve.

Original recipe sourced from the What Katie Ate Cookbook.

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