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Ingredients
Method
- 2kg desiree potatoes, peeled and chopped into 5cm chunks
- 60ml red wine vinegar
- 60ml olive oil
- 2 chopped dried chorizo
- 150g quality mayo
- 2 tbsp soured cream
- Large handful of chopped mixed herbs (dill, mint, parsley and oregano)
- 1 chopped spring onion
- 200g feta, sliced
- Boil the potatoes for about 25 mins or until tender, then drain and leave to slightly cool. Chuck into a bowl and toss with 2 tbsp of vinegar and 1 tbsp of oil, then leave to cool completely. Meanwhile, heat the remaining oil in a frying pan and cook the chorizo for 8-10 mins. Remove and drain on kitchen paper.
- Combine the mayo, soured cream and herbs in a bowl with the remaining 1 tbsp of vinegar. Coat the potatoes with the mayo dressing and scatter with extra herbs, the feta, chorizo and spring onion. Serve as part of a picnic platter.
30 mins
6 serving
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