Chorizo, Egg and Potato Salad
baby potatoes, washed
garlic clove, diced
white wine vinegar
Wash the potatoes and chop them in half.
Boil water in a large saucepan, add the potatoes and cook for about 10 minute and then add the beans.
Meanwhile boil the eggs. If you have enough room, you can add them to the potatoes for the last 5 minutes if you wish.
Meanwhile, fry the chorizo with the garlic until the sausage is crisp.
Remove the frypan from heat and add the white wine vinegar and parsley.
Add the potatoes and beans and gently toss.
Peel the shell off the eggs, cut them in quarters and add to the salad.
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