Yields4 ServingsPrep Time5 minsCook Time5 minsTotal Time10 mins

Roast Potato Salad with Chorizo

Ingredients

 100 g D'Orsogna Chorizo, cubed and pan fried
 500 g Leftover Roast Potatoes
 200 g Feta, crumbed
 4 Baby cucumbers, cut into thick rounds
 2 tbsp Extra virgin olive oil
 2 tbsp Apple cider vinegar

Method

1

Heat up the oil in a medium sized, non stick pan. Add the D'Orsogna Chorizo and pan fry for 2-3 minutes or until crispy. Set aside on a plate, but don’t wipe off the cooking juices from the pan.

2

Add the potatoes to the pan and heat through for 3-4 minutes until they are warm.

3

Place potatoes on a serving platter, add feta and cucumber and top with chorizo. Drizzle and little maple cider vinegar and serve

Roast Potato Salad with Chorizo

Ingredients

 100 g D'Orsogna Chorizo, cubed and pan fried
 500 g Leftover Roast Potatoes
 200 g Feta, crumbed
 4 Baby cucumbers, cut into thick rounds
 2 tbsp Extra virgin olive oil
 2 tbsp Apple cider vinegar

Directions

1

Heat up the oil in a medium sized, non stick pan. Add the D'Orsogna Chorizo and pan fry for 2-3 minutes or until crispy. Set aside on a plate, but don’t wipe off the cooking juices from the pan.

2

Add the potatoes to the pan and heat through for 3-4 minutes until they are warm.

3

Place potatoes on a serving platter, add feta and cucumber and top with chorizo. Drizzle and little maple cider vinegar and serve

Roast Potato Salad with Chorizo
IngredientsDirections