This tasty new potato salad takes 20 minutes to prepare and is packed with good wholesome ingredients.
Ingredients
- 500g baby new potatoes
- 6 large free-range eggs, at room temperature
- 300g tenderstem broccoli, halved widthways
- 1 tbsp olive oil
- 250g cooking chorizo, thickly sliced
- 1 tbsp red wine vinegar
Method
- 1. Cook the potatoes in a very large pan of lightly salted boiling water for 5 minutes, then add the eggs. Cook for 1 minute, then add the broccoli and cook for a further 3-4 minutes until the potatoes are tender and the broccoli is al dente.
- 2. Meanwhile, heat the oil in a frying pan over a medium heat and cook the chorizo for 5 minutes until crisp.
- 3. Remove the eggs with a slotted spoon, then set aside. Drain the potatoes and broccoli, then add to the frying pan and cook for 2 minutes, stirring to coat them in the chorizo juices. Shell and halve the eggs.
- 4. Add the vinegar to the pan and stir, scraping up any crispy bits with a wooden spoon. Taste and adjust the seasoning. Divide equally among 4 plates and top with the warm eggs. Serve immediately.
Nutritional info
Per serving: 470kcals, 29.6g fat (9.7g saturated), 29.7g protein, 23.5g carbs, 4.3g sugar, 1.3g salt, 4.3g fibre