Smoky Spanish Salad
My time in Spain & Portugal made me realise that I actually really like potatoes more than I thought I did 🤤🥔
When I saw the fresh produce section at Huber’s Butchery - and their selection of potatoes (!!), I was inspired to make a dish similar to one I had in Barcelona.
I added colour with vegetables, sliced up some chorizo, and dressed it with a creamy no-mayo dressing that you’re gonna want to keep in your arsenal. It’s smoky, spicy, and it’s got all the Spanish flavours I love. The paprika is a must!!
Consider this an all-in-one meal with ample protein, carbs, fibre that you can put together in a jiffy. Have it as a meal, a side, or a crowd fav you bring to your next potluck.
THE RECIPE
SERVES 3-4 AS A SIDE DISH
Ingredients
Salad
400g baby potatoes, washed
280g french beans, trimmed and halved
10 cherry tomatoes, halved
5-6 olives, sliced
2 baby peppers, sliced
150g Huber’s Spanish Style Sausage with Smoked Paprika
2 eggs
Dressing
2 cloves of garlic, minced
1 tbsp Dijon mustard
2 tbsp red wine vinegar
2 tbsp extra-virgin olive oil
1/4 tsp hot paprika
1/2 tsp sweet paprika
Freshly ground black pepper
Garnish
Fresh herbs (e.g. dill, parsley, oregano, etc)
Directions
Cut potatoes to odd bit-sized pieces. Place them in a pot of salted water at room temp, and bring to a boil. Cook until the potatoes can be pierced through with a fork. Remove from the water, rinse and set aside to cool.
In the same pot of water, add the green beans and boil till cooked through. Remove from the water, rinse and set aside to cool.
Place the eggs into the same pot of boiling water and cook for 8 minutes. Once done, turn off the heat. Place the egg in a bowl of icy water to cool.
Place the chorizo on a cold pan on low-medium heat, and cook till it’s browned. Place on a paper towel to cool down, then slice into your desired thickness.
For the dressing, mix the mustard, garlic, pepper, and both paprikas in a small bowl. Then, add the vinegar and mix well. Finally, add in the olive oil and whisk till incorporated. Taste and adjust to your liking.
In a large bowl, add the potatoes and dressing, and mix well to coat.
Then, add the rest of the ingredients except the garnish and the eggs.
Before serving, quarter the eggs and place on top, and garnish with fresh herbs.
Nutrition
Per serving
Calories: 319kcal
Carbohydrates: 22g
Protein: 16g
Fat: 17g
Sugar: 4.2g
Sodium: 477.36mg
Fibre: 5.6g