Potato salad with asparagus and chorizo

Babiche Martens

This tasty potato salad recipe is hard to beat. Cook the potatoes early and leave them in a bowl of cold water with a squeeze of lemon to stop them from discolouring. Chorizo adds a wonderful flavour to any salad and I couldn’t leave out asparagus when it is in abundance at the moment.

Salad

700 g	New potatoes (Main)
1 bunch	Asparagus (Main)
2	Spring onions, sliced
1	Chorizo sausage, sliced thinly (Main)

Dressing

¼ cup	Mayonnaise
½ cup	Plain unsweetened yoghurt
1 tsp	Capers
1 Tbsp	Chopped dill
1 Tbsp	Chopped parsley

Directions

1. Place the potatoes into a pot of cold salted water. Bring to a simmer for 10 minutes until just soft. Remove, drain and cool.
2. Blanch the asparagus in boiling water for 4 minutes until just cooked through. Drain and cool in icy water, drain then add the spring onions.
3. Fry the chorizo in a lightly oiled pan until crispy, turning once. Remove and cool, then add to potatoes. Stir in asparagus and spring onion.
4. To make the dressing combine the mayonnaise, yoghurt, capers, dill, parsley, salt and pepper in a small bowl. Stir gently into the salad.