Place chorizo into a frypan that has been heated to a medium heat (Induction 6) and cook with lid on, tossing occasionally until fat is rendered out and chorizo is well coloured. Deglaze pan with lemon juice and allow to cool in pan whilst you prepare the remainder of the salad.
Prepare potatoes and place them into steamer dish.
Place water into TM bowl up to 1L mark and steam potatoes for 35 min/Varoma/speed 3. Test they are all cooked and add 10 minutes cooking time if required.
Remove potatoes and place into large mixing bowl.
Add all other salad ingredients, including the warm chorizo and juice.
Pour dressing over salad, toss and serve warm.
This recipe is easy to add to so it can feed more peeps...more potato, more chorizo, more veggies. Don't forget to add more dressing though. I will not be held responsible for dry potato salad!
Photo Credit; Shea Walsh