Serves 4
2 small onion, finely chopped
4 spring onions, finely chopped
2 tbsp white wine vinegar
1 tsp dijon mustard
1kg baby potatoes, halved
300g green beans, topped and tailed
250g cooking chorizo (sausage not sliced like pepperoni)
70g rocket
1. Put the onions, vinegar and mustard in a large bowl. Cook the potatoes in boiling salted water for roughly 5 mins or until just cooked through. Drain and tip into the bowl, mix through the dressing so they absorb all the flavour while hot.
2. Cook the beans for 3-4 mins until just tender, drain and add to the boil. Mix the potatoes and beans together.
3. Cut up the chorizo into bite sized pieces, and fry until crispy on the outside.
4. Drain of any excess oil (turn out onto kitchen paper) add to the potato salad with the rocket, stir through.
*optional yummyness - sprinkle over a handful of toasted almonds/pine nuts.
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