This tasty potato salad recipe is hard to beat. Cook the potatoes early and leave them in a bowl of cold water with a squeeze of lemon to stop them from discolouring. Chorizo adds a wonderful flavour to any salad and I couldn't leave out asparagus when it is in abundance at the moment.
ASPARAGUS, CHORIZO AND POTATO SALAD
Serves 4-6
• 700g new potatoes
• 1 bunch asparagus
• 2 spring onions, sliced
• 1 chorizo sausage, sliced thinly
Dressing
• ¼ cup mayonnaise
• ½ cup natural unsweetened yoghurt
• 1 tsp capers
• 1 Tbsp chopped dill
• 1 Tbsp chopped parsley
• Salt and freshly ground pepper, to taste
1. Place the potatoes into a pot of cold salted water. Bring to a simmer for 10 minutes until just soft. Remove, drain and cool.
2. Blanch the asparagus in boiling water for 4 minutes until just cooked through. Drain and cool in icy water, then add the spring onions.
3. Fry the chorizo in a lightly oiled pan until crispy, turning once. Remove and cool, then add to potatoes.
4. To make the dressing combine the mayonnaise, yoghurt, capers, dill, parsley, salt and pepper in a small bowl.
