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 - Macknade Fine Foods
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Chorizo & Potato Salad

This lovely seasonal salad showcases the best of British veg.

30 minutes to prepare
Serves 2 as a main, 4 as a side dish
Print Recipe


This recipe is extremely versatile, you could easily add or remove ingredients such as swapping the peas for peppers or adding in some tender artichoke hearts. You can also use frozen peas and broad beans if preferred.

  • 500g new potatoes
  • 200g chorizo, sliced
  • 150g fresh broad beans, podded
  • 150g fresh peas
  • 2 tsp dijon mustard
  • 2 tsp white wine vinegar
  • 2 tbsp extra-virgin olive oil
  • 5 sprigs of chopped chives
  • Salt & pepper


This salad is at its most delicious when served warm but would also make a great lunch after a night in the fridge.

  1. Boil the new potatoes for around 15-20 minutes until soft and remove with a slotted spoon. Keep the water boiling for the peas and beans.
  2. When cool enough to handle, cut the potatoes into sizable wedges.
  3. Heat a pan over a medium heat and then add in the sliced chorizo and fry until crispy, this won't take long.
  4. Remove the chorizo with a slotted spoon, making sure all the oils released remain in the pan.
  5. Add the cooled potatoes to the pan and crush slightly with a fork, fry for 3-4 minutes until the outsides crisps up slightly.
  6. Add the broad beans and peas to the boiling water and cook for 2-3 minutes, drain, and then refresh under cold water.
  7. Add the chorizo, potatoes, broad beans and peas to a large bowl, making sure you get all the chorizo oils from the pan.
  8. Whisk the mustard and the vinegar together in a seperate bowl then slowly whisk in the oil until thick and glossy. Season with salt and pepper to taste.
  9. Drizzle the dressing over the salad and sprinkle over the chopped chives, leaving some of each as extra on the side.
  10. This salad can be served as a main meal or works perfectly as a side salad for a BBQ.
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