A delicious potato salad with smoky chorizo, green beans and lemon.
No BBQ is complete without a potato salad! They are always better homemade and this one is really easy to make. This potato salad is a light version using half fat creme fraiche and light mayo. I personally don't enjoy them when made with mayo, I find them much fresher this way.
Perfect for your next family/friends BBQ! Let me know if you try the recipe :)
Total Cooking Time
20 Minutes
Ingredients
1kg Baby potatoes
200g Chopped green beans
8 tbsp Half fat creme fraiche
3 tbsp Light mayo
200g Diced chorizo
Juice & zest of half a lemon
Chives
Parsley
Method
1. Cut larger potatoes into quarters and smaller ones into halves, so they are roughly the same size for cooking. Boil the potatoes in a large pan of salted boiling water and boil for 12-15 minutes until soft.
2. Meanwhile prep the green beans, chop the ends off and cut them into thirds. In the last 5 minutes of boiling the potatoes, add the green beans to the pan.
3. Once cooked, drain the potatoes and green beans and transfer to a board to completely cool.
4. Lightly fry the chorizo until slightly crispy and the oils have released, now leave aside to cool.
5. In a large bowl add the creme fraiche, light mayo, lemon zest/juice, parsley, chives and seasoning and mix until combined. Now add the chorizo and the oils from the pan and mix until combined.
6. Add the potatoes and green beans and mix well. Check for seasoning and top with more parsley before serving.
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