I created this recipe using my favourite flavours. All the
quantities can be adjusted so you can add more of your favourite tastes and/or
omit the ingredients you’re not into. I really don't like creamy or mayo-y
potato salads so have only added a tiny bit of mayo. You can totally skip it
though if you're like me and don't always feel like mayo.
Ingredients
- 1 tbsp. olive oil
- 1 chorizo (130g), diced
- 8 potatoes, peeled and chopped
- Shallots,
- diced
- ¾ cup peas, cooked
- 2 tbsp. mayo (optional)
- 12 Mint leaves, shredded
- 80g Fetta, cubed
Method
- Fry the chorizo in the olive oil and when cooked set aside
- Boil the potatoes and when cooked add them to your salad bowl
- Add the chorizo, reserving the oil
- Fry the shallots in the reserved oil then add the shallots and oil, and peas to the potato.
- Mix the ingredients together
- When cooled add the mayo, mint and fetta
