Preparation time: 15 mins | Cooking time: 15 mins | Serves: 4-6
The smoky spiced notes of chorizo partner superbly with prawns and aioli, making this potato salad a new summer favourite!
INGREDIENTS
1.5kg Spud Lite potatoes, peeled, halved and quartered
2 teaspoons olive oil
1 chorizo, halved and thinly sliced
200g peeled green prawns, halved lengthways
150g sugar snap peas, trimmed
¼ cup parsley leaves
Aioli
¼ cup whole egg mayonnaise
¼ cup sour cream
½ clove garlic
1 tablespoon lemon juice
1 tablespoon mint, finely chopped
Salt flakes and freshly ground black pepper
METHOD
1. For the aioli, combine mayonnaise, sour cream, garlic, lemon juice, mint, salt and pepper together, stirring to combine. Set aside until required.
2. Place prepared potatoes in a large saucepan covered in cold water over a medium heat. Bring to the boil and cook for 5 minutes or until tender. Drain and place hot potatoes in a large mixing bowl with ½ the aioli, tossing gently to combine. Set aside to cool completely.
3. Heat olive oil in a large non-stick frying pan over a medium heat. Add chorizo and cook for 4 minutes or until golden. Remove from
the pan with a slotted spoon. Add prawns to the same pan and cook for 2 minutes or until opaque. Remove from pan and set aside.
4. Bring a small saucepan of water to the boil and cook sugar snap peas for 1 minute before refreshing under cold water.
5. To finish salad, add remaining aioli and 2/3 of the cooked chorizo, prawns, sugar snap peas and parsley, tossing to combine. Place salad on a serving platter and sprinkle over the remaining 1/3 of the chorizo, prawns, sugar snap peas and parsley.