Chorizo & Soft-Boiled Egg Salad
A warm Spanish-style salad of tender new potatoes, green beans, crisp chorizo, and soft-boiled eggs in a sherry vinegar and parsley dressing.
- 25 min
- 365 kcal
- Spanish
- Salad
Mellowpan tip: Ready in 25 min. A good one for a busy weeknight.
Ingredients
For 4 servings
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Steps
-
Step 1:
Cook the potatoes in a large pan of boiling salted water for 12 minutes.
12 min -
Step 2:
After 6 minutes, add the eggs to the pan.
6 min -
Step 3:
Add the green beans for the final 2 minutes of cooking.
2 min -
Step 4:
Drain the potatoes, eggs, and beans.
-
Step 5:
Cool the eggs under cold running water.
-
Step 6:
Meanwhile, fry the chorizo slices for 1–2 minutes, until they are beginning to crisp.
1–2 min -
Step 7:
Remove the chorizo from the pan with a slotted spoon and set aside, leaving the chorizo oil in the pan.
-
Step 8:
Add the sliced garlic to the pan and cook gently for 1 minute.
1 min -
Step 9:
Remove the pan from the heat and stir in the sherry vinegar and parsley.
-
Step 10:
Toss the dressing with the potatoes, beans, chorizo, and seasoning.
-
Step 11:
Shell the eggs and cut them into quarters.
-
Step 12:
Add the egg quarters to the salad.
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