Spanish Potato and Corn salad
A very simple salad but full of flavour, and the salsa is a tasty way of dressing the potatoes.
For 4 people
Time: 25 minutes
Ingredients
- 340 can Green Giant Sweet Corn, drained
- 450g salad potatoes
- 200g tub fresh salsa
- 50g stuffed olives
- 1 green pepper
- 75g thinly sliced chorizo
- 1 small red onion, thinly sliced
Equipment
- Medium saucepan
- Large non-stick frying pan
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Made With
Instructions
- Peel and cube the potatoes, put into lightly salted water and boil for 10 minutes or until just tender. Drain and tip into a bowl. Add the salsa and fold together then leave to cool
- Meanwhile slice the olives and cut the pepper into small dice Add to the salad with the drained sweetcorn, toss together then divide between serving dishes.
- Heat a large frying pan, add the chorizo and dry fry for about 30 seconds on each side until the oil runs and they become crispy. Drain on kitchen paper, halve the slices if preferred, then arrange on the salad and scatter with the red onion slices
