This is my take on a perfect potato salad, bursting with flavour and goodness. It’s also gluten, dairy, nut and grain free so good to satisfy a crowd. You can pre-make it even a day before, so it is perfect for a picnic or entertaining. In fact, I think the flavour improves with time!
1 kg potatoes (Kipfler, Desiree or dutch creams hold together well for a salad), diced into roughly 2cm pieces (peeled or unpeeled is a matter of personal preference)
1 chorizo sausage, sliced
425gram can of cannellini beans, drained and rinsed (or cook your own)
1 – 2 red onions, halved and thinly sliced
1 small bunch flat-leaf parsley, leaves roughly picked
Pumpkin seeds toasted to serve (optional)
200gram mayonnaise, homemade is my preference and if you have a Thermomix you have no excuse (or a good quality creamy whole egg mayonnaise, just not low fat which contains shocking amounts of sugar)
1 tablespoon reserved chorizo fat (optional)
½ teaspoon paprika
1 teaspoon coriander seed, ground
1 teaspoon cumin seed, ground
¼ – ½ teaspoon chilli flakes (depending on how much spice you like)
1 teaspoon sherry vinegar (this can be hard to find, but adds an amazing depth of flavour)
Sea salt and black pepper, to taste
For the dressing –
Omit the chorizo and add ½ teaspoon smoked paprika. Add extra beans if you like.
Replace all or some of the potato with diced sweet potato that as been oven roasted in coconut oil, salt, and pepper.
I’d love to know how you like this potato salad. Post a comment below.
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