Fi's recipe uses Hawkes' fantastic kipfler potatoes grown in Boneo and our Belted Galloway chorizo. Fi says the flavours in the salad will improve the longer the potatoes have to absorb the dressing.  It's a great salad to make when catering for a crowd and can be prepared a day ahead.  Store in a sealed container in the refrigerator and bring to room temperature before serving.


Serves 6 as a vegetable accompaniment

500g kipfler potatoes

2 tablespoons olive oil

1 medium red onion, halved and finely sliced

2 garlic cloves, finely chopped

3 celery stalks, finely sliced

2 chorizo sausages (about 180g), thinly sliced

¼ cup red wine vinegar

½ cup chopped flat-leaf parsley, or celery leaves (from inner stalks)

Place potatoes in a large saucepan and cover with cold water.  Add a teaspoon of salt and place over a high heat.  Bring to the boil, then reduce heat to a simmer and cook for 20 minutes or until just tender when inserted with a knife.  Drain well.  Cool for a few minutes then cut each potato in half on the diagonal lengthwise.  Place in a non-reactive bowl (glass or ceramic).

While potatoes are cooking, heat oil in a fry pan over a medium heat.  Add onions and cook for 5 minutes, until softened. Stir in the garlic and celery.  Cook for 10 minutes until onion is soft and translucent.  Increase heat to medium-high.  Add in the chorizo and cook for about 5 minutes, stirring occasionally, until chorizo begins to curl a little.  Pour in the vinegar and bring to boil, then remove pan from heat immediately.

Spoon hot onion mixture and pan juices over the warm potatoes. Gently stir to coat potatoes well.  Set aside for an hour to allow potatoes to absorb flavours.  When ready to serve, stir through the parsley or celery leaves.

Serve warm or at room temperature.

Recipe, photos and styling by Fiona Hammond.   

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Mark Brancatisano