Chorizo & soft-boiled egg salad

What you need

Ingredients

Measured for 3 servings.

• 500 gBaby New Potatoes
• 4 pcs (approx. 220 g)egg
• 225 ggreen beans
• 225 gChorizo
• 5 gGarlic Clove
• 30 mlSherry vinegar
• 8 gParsley

Make it

Method

1. 01

   Weigh and prepare all ingredients for Chorizo & soft-boiled egg salad: 500 g Baby New Potatoes, 4 pcs (approx. 220 g) Egg, 225 g Green Beans, 225 g Chorizo, 5 g Garlic Clove, 30 ml Sherry vinegar, 8 g Parsley. Wash produce and cut or grate it as the recipe requires. Drain and rinse any canned pulses under cold water. Keep raw animal products separate from ready-to-eat ingredients, and wash used bowls and knives promptly.

2. 02

   Combine Baby New Potatoes and the remaining listed ingredients gently in a large bowl without crushing them.

3. 03

   Add the listed dressing or acidic ingredients at the end and rest for 5 minutes so the flavours can settle.

4. 04

   Divide Chorizo & soft-boiled egg salad into 3 equal portions. Add fresh herbs, cheese or delicate greens only at the end and serve straight away.