saladkelly gibneyComment

Perlas potato salad w/ chorizo, olives, green beans & lemony mayo

saladkelly gibneyComment
Perlas potato salad w/ chorizo, olives, green beans & lemony mayo

This won’t be the first time you’ve heard me say this but I LOVE potatoes. It could be my Irish heritage coming through. I’m such a fan.

I love to use them in different ways to the traditional roasting and mashing of the colder months. They really sing in fresh summer salads. Fresh herbs and bright citrus dressings are the perfect accompaniment. This beautiful salad is incredibly easy to put together but full of punchy flavour and a mix of pleasing textures.

This recipe was created in partnership with Wilcox Perlas Potatoes. They’re are only available during spring and summer so it’s a great excuse to make some wonderful summer dishes.

Enjoy! Kelly x

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Perlas Potato Salad w/ crispy chorizo, olives, green beans & punchy lemon mayo

Serves 4-6 as a side

Olive oil for cooking and drizzling

600 grams Perla Potatoes

125 grams fresh green beans

1 chorizo sausage

2 radishes - sliced very thinly

2 cups rocket leaves

¾ cup kalamata olives (can also use pitted black olives)

Large handful fresh mint leaves

2 tablespoons finely chopped chives

Lemon & mustard mayonnaise

½ cup good quality mayo

Zest of 1 lemon

Juice of 1 lemon

½ teaspoon wholegrain mustard

Sea salt and cracked black pepper

Bring a large pot of water to a boil. Gently drop the Perla potatoes into the water and boil for 12-14 minutes until tender. Drain in a large colander and allow the potatoes to cool to room temperature or chill in the fridge if prepping ahead of time.

Bring a second pot of water to a boil. Trim the green beans and blanch in the boiling water for 1 minute. Run under very cold water to cool as quickly as possible (this will ensure the bright green colour is retained).

Cut the chorizo into thin slices and fry until browned on both sides. Lay on kitchen paper to cool.

Mix all the lemon mayonnaise ingredients together. Taste and season well.


To assemble: Scatter the rocket leaves on a large plate or platter. Top with the green beans and radish. Halve the potatoes and arrange on top. Finish with the chorizo, olives and herbs. Drizzle very generously with olive oil and dollop the lemon mayonnaise on top. A good seasoning of sea salt and cracked black pepper finishes the dish off.

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