I have sons, four of them. And one son-in-law...and to keep boy-men full, one must occasionally pull out the starchy pastas and potatoes. This is a great main for most families. For mine? More of a side dish...but add some crusty bread, a summer's day and a great outdoor setting, a good book and a friend, and you really have an awesome lunch as well. Don't take my word for it. Get steaming! (For more great recipes just like this one, get my book Keeping it Simple which is where this recipe first appeared.)
- 2 chorizo sausages, sliced thinly
- Juice 1 lemon
- 400 g red skinned potatoes, diced
- Water for steaming
- 320 g jar artichoke hearts, drained and roughly chopped
- 1/2 red onion, thinly sliced
- 2 stalks celery, sliced
- 1 Punnet grape tomatoes, halved
- Generous handful Italian parsley leaves, torn
- Generous handful mint leaves, torn
- 1/2 quantity Honey Mustard Dressing Honey Mustard Dressing
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