Ingredients
- 1kg baby Red Jacket potatoes, quartered
- 2 chorizo, thinly sliced diagonally
- 3/4 cup whole-egg mayonnaise
- 1/4 cup plain Greek-style yoghurt
- 1 1/2 tablespoons white balsamic vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoon caster sugar
- 3 celery sticks, sliced
- 3 spring onions, sliced
- 60g baby spinach leaves
- 3 hard-boiled eggs, sliced
- 1/3 cup drained pickled baby cucumbers
Directions
- Step 1
Place potato in a large saucepan. Cover with cold water. Bring to the boil over high heat. Reduce heat to medium. Cook potato for 10 minutes or until just tender. Drain. Rinse under cold water. Drain.
- Step 2
Meanwhile, place chorizo in a medium frying pan over medium heat. Cook for 8 to 10 minutes or until crisp. Remove from heat.
- Step 3
Whisk mayonnaise, yoghurt, vinegar, mustard and sugar in a large bowl. Season. Combine potato, celery, onion, spinach, chorizo, egg and pickled cucumbers in a large serving bowl. Drizzle with dressing. Serve.
Serving size: 6
Recipe courtesy of taste.com.au