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Andalusian potato, tomato, olive and chorizo salad
A colorful summer salad inspired by Andalusia, made of golden new potatoes, bell pepper, red onion, cherry tomatoes, green olives, lemon‑olive vinaigrette and thin slices of chorizo. Light, flavorful and perfect for summer meals.
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Critical Success Points
- • Brown the potatoes without burning them
- • Season the potatoes off the heat
- • Mix the vinaigrette to achieve a stable emulsion
- • Assemble the salad by gently mixing
Safety Warnings
- • Hot oil can cause burns; handle the pan with oven mitts.
- • Use the knife carefully when cutting vegetables and chorizo.
- • Chorizo is spicy; adjust the amount according to heat tolerance.
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