Chorizo and New Potato Salad with a Sticky Balsamic Glaze

It is easy to take advantage of the variety of food we have available to us and the ease of accessing it. Cash is almost becoming a thing of the past and it is often taken for granted that we can buy a pack of chewing gum with our debit cards and a sandwich with just a scan from mobile phones. It therefore took me by surprise when I went to pay for some icing sugar and some milk on card in my local shop and was told there was a minimum spend in order for me to use it. Now, I’m sure this comes as an annoyance to most people, but I get a wee bit excited of the prospect of buying some extra food. We didn’t need anything, all that we needed I had already picked up, so this was an opportunity to see what the local shop had to offer. You will often find that small business shops have a few weird and wonderful things that you won’t find in the supermarket. Our closest shop in Bristol was full of quirky Polish goodies like awesome sauerkraut dumplings, funky cheeses and super value bags of herbs and spices. This shop wasn’t quite on the level of the weird and the wonderful but I did find these amazing sausages, and they were a massive bargain too!

If you are going to make this recipe (which you definitely should), try and find some chorizo sausages, rather than the salami kind; and if you can’t find them then go for a spicy chilli sausage instead, as the volume of ingredient in this recipe will be too much for a traditional chorizo.

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Serves 2

–          4 chunky chorizo sausages – about 250g in total

–          300g new potatoes – washed and halved

–          1 tbsp olive oil

For the dressing

–          4 tbsp balsamic vinegar

–          2 tbsp sugar

For the salad

–          Mixed lettuce leaves

–          Cherry tomatoes – halved

–          Cucumber – sliced

–          Large handful cooked peas

–          ¼ red onion – finely sliced

Preheat the oven to 190’C

Toss the potatoes and the chorizo in the oil and bake for 40 minutes, or until the sausages are cooked and the potatoes lovely and crisp

While the sausages are cooking, heat the balsamic and the sugar together in a small saucepan. Bring the pan to the boil and then simmer until the mixture has reduced by half. Set aside to cool slightly.

Once the potatoes and the sausages are cooked, chop up the sausages and then toss together with all other salad ingredients and finish off with the dressing.

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13 thoughts on “Chorizo and New Potato Salad with a Sticky Balsamic Glaze

  1. The chorizo here in California would not work with this recipe, I don’t think. However, a nice spicy sausage would be great! I love the way you took advantage of the situation at the store!

  2. Yum! This looks savory and delicious! I would have to omit the sausage but I think it would still be yummy!

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