A colourful and tasty salad with plenty of flavours. I like to think of this Chorizo and Potato Salad topped with a poached egg as a healthier version of Sausage, Egg, and Chips!
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It sort of is! Chorizo – fancy sausage, new potatoes – lightweight chips, poached egg – well, it’s an egg!
A light, summery, kinda healthy version of one of our absolute favourites.
I like the idea of a salad. But I’m not very good at them.
My salads are pretty much always covered in cheese, full of pasta or potatoes, or just absolutely drenched in dressing. “salad” sounds healthy, but honestly by the time I’ve finished with it, I might as well have indulged in a bowl of chips and a chocolate cake!
But, I like mixing lots of colours and textures in one bowl.
I often add beans to salads and like to experiment with different combinations, like adding crunchy homemade coleslaw or kani salad.
Beetroot and Halloumi with Yoghurt and Orange Dressing and Pine Nuts is another big favourite!
Salads certainly don’t have to be boring. A Substantial Salad can come in many different shapes and sizes. This Chorizo and Potato Salad Recipe is a Dinner Salad it fills you up and satisfies your taste buds. It’s not boring and it tastes fab.
How Do You Make a Good Salad?
The professionals will tell you that restaurant salads are always better than homemade because of the freshness of the ingredients, and a more generous seasoning.
While I’m sure these things are true. I think the most important thing is that you use flavours that you enjoy.
I love this recipe for Chorizo and Potato Salad because I like all of the individual ingredients. The lettuce just brings it all together, fills it out, and adds some colour, crunch, and nutrition.
Some other ingredients that I like adding to salads include boiled eggs, pasta, tuna, edamame beans, mixed beans, couscous, cod, and chicken. And Halloumi obviously, halloumi should be added to everything!
How to Make a Chorizo and Potato Salad
I think I’m very loosely calling this a Chorizo Potato Salad Recipe. It’s barely a recipe, to be honest!
You do just sorta throw it all together and put an egg on the top.
What Kind of Lettuce Should You Use in a Salad with Chorizo and Potato?
I use prepared salad bags from the supermarket. One bag tends to serve two people if you are making a dinner salad, so if you do this you might want to buy two bags.
Baby leaf is a good option, but anything with leaves that you like and a bit of crunch will work well as the base for your Chorizo and New Potato Salad.
Pan Frying Potatoes
Pan-fried new or baby potatoes are fantastic.
New potatoes are low in fat and calories, but filling and so a great addition to any healthy meal.
I chop larger potatoes in half and boil them in a large pan of water for around 10 minutes so that the centres have softened.
Then, I heat a little cooking spray in a large frying pan, before adding my drained potatoes and frying over a high heat, tossing regularly for around 5 minutes, so that the outsides are crispy.
Next, I add the sliced chorizo to the pan and continue to fry for 10 minutes, stirring often, until the chorizo is crispy, and it’s released all of its lovely spicy oil, which coats the potatoes as you stir.
You can then leave these to cool before you cook your egg, so that you aren’t adding hot ingredients and wilting the leaves.
But I like a Warm Chorizo and Potato Salad so I just set them to one side literally while I poach the eggs. They cool slightly, so they don’t go on boiling, but they are still warm.
Some lettuce might wilt slightly, but if you are eating straight away I wouldn’t worry too much.
Topping a Salad with Poached Egg
Salad with Potato and Poached Egg is super healthy and filling.
Egg, whether poached or boiled is an excellent addition to any salad.
Eggs are a great source of protein, they are filling, and low fat and they taste great. The yolk of a softly poached egg adds plenty of flavour and texture and coats your other ingredients.
I love Potato Salad with Chorizo and Egg and the egg is a big part of it!
The Perfect Poached Egg – Top Tips
That said… I can’t poach an egg.
Well, I think I could. But, I always used one of those silicone egg holder things (affiliate link) which I highly recommend if you are struggling. If there’s something to make it easier, why not?
Husbands really good at them though, so it’s become this nice thing he does for me. Poached egg on toast is like my treat breakfast. So I haven’t actually tried for years.
So, these egg poaching tips are Jim’s, not mine. But, he was a chef for a long time and has poached many, many eggs!
- Poach in a large pan of water with a good glug of white wine vinegar (around 25ml for a big pan).
- Bring to a ferocious boil before reducing to a rolling simmer to crack the egg in.
- We never do the whole vortex swirly thing. If you’ve got plenty of vinegar in the water there’s no need.
- Crack the egg in gently from as close to the simmering water as you can, so it’s not splashing down from a great height.
- In a very large pan, you could do four eggs at the same time, but you might find it easier to do one at a time.
- Simmer for 3-4 minutes, gently lift out with a slotted spoon, and give the egg a careful poke to make sure the white is cooked, you can always lower carefully back in if it needs a little longer.
- Once removed, place the egg, still resting in the spoon on a clean tea towel or paper towel, and then carefully dab the egg dry with the rest of the towel.
Of course, while Chorizo Salad with Egg is glorious, you can skip the egg, or use a hard or soft boiled egg instead.
You can also poach an egg your way if you are already good at it!
What Dressing Do You Use with Chorizo and Potato Salad?
This Chorizo Salad has plenty of flavours, and because of the oil from the chorizo, it’s a slightly Spicy Salad on its own.
The yolk from the poached egg also means that this is a great Salad without Dressing. If you do want to add something extra I’d probably keep things super simple with a fine drizzle of olive oil, and potentially season with a pinch of salt and pepper. It doesn’t need any more than this.
Chorizo and Potato Salad
Ingredients
- Mixed Salad Leaves (Baby leaf or similar, to serve 4)
- 500 g New Potatoes (Washed and cut in half)
- Cooking spray
- 200 g Chorizo (Thinly sliced)
- 4 Eggs
- 25 ml White Wine Vinegar
Instructions
- Prepare salad leaves in 4 bowls.
- Add potatoes to a large saucepan pan of water, bring to a simmer and cook for 10 minutes.
- Drain.
- In a large frying pan, heat 10 sprays, or 1tbsp of cooking oil.
- Add the potatoes and fry over a high heat for 5 minutes, tossing often.
- Add the chorizo and cook for 10 more minutes, stirring often, until the chorizo is crispy and its oils are coating the potatoes.
- Remove from the pan and set to one side.
- Bring water and 25ml white wine vinegar to the boil in the original large saucepan.
- Reduce to a rolling simmer.
- Crack the eggs in carefully, from as close as you can get without burning yourself.
- Simmer for 3-4 minutes.
- Remove with a slotted spoon and place carefully on a clean towel to drain.
- Add the pre-cooked potatoes and chorizo to the lettuce, and top with a poached egg.
- Serve immediately.
Notes
- If your pan is large and you are a confident poacher, you can do all four at once, but you might prefer to poach one egg at a time, that’s fine!
- Check the egg is cooked by carefully lifting it out of the water with a slotted spoon, and giving a little poke. Lower it back into the water if it needs a little longer.
- To dry the egg, place the spoon on a clean towel, or strong kitchen paper, and use another sheet, or the other end to carefully pat dry.
Any nutritional information is given as a general guide only and may not be accurate. The information is provided using an online calculator and is specific to my ingredients. Please make your own calculations if you want precise information.
