🍽️ Warm Potato Salad with Garlic Butter, Chorizo and Zucchini

Name: Warm Potato Salad with Garlic Butter, Chorizo and Zucchini
Total time: 30 min
Yield: 4 servings
Ingredients: 800 g firm-cooking potatoes; 125 g Arla Kærgården® Pikant Garlic (= 1 pack); 100 g small chorizo; 2 zucchini; 200 g cherry tomatoes; 3 tbsp olive oil; 5 tbsp light balsamic vinegar; 1-2 tsp medium-hot mustard and honey each; Salt (and freshly ground pepper)

552 kcal · 30 min · 4 servings

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Ingredients

800 g firm-cooking potatoes
125 g Arla Kærgården® Pikant Garlic (= 1 pack)
100 g small chorizo
2 zucchini
200 g cherry tomatoes
3 tbsp olive oil
5 tbsp light balsamic vinegar
1-2 tsp medium-hot mustard and honey each
Salt (and freshly ground pepper)

Instructions

1. Wash the potatoes thoroughly under running water.
2. Boil the potatoes as jacket potatoes (cooked in their skins).
3. Peel the cooked potatoes and slice them.
4. Melt 3 tablespoons of Arla Kærgården Pikant Knoblauch Garlic Butter.
5. Mix the potato slices with the melted garlic butter.
6. Slice the chorizo sausage into thin rounds.
7. Heat 1 tablespoon of Arla Kærgården Pikant Knoblauch Garlic Butter in a pan over medium heat.
8. Fry the chorizo slices in the hot butter.
9. Remove the fried chorizo from the pan and set it aside.
10. Wash the zucchini and slice it.
11. Fry the zucchini slices in the remaining cooking fat and the rest of the garlic butter.
12. Wash the tomatoes and cut them in half.
13. Whisk oil, vinegar, mustard and honey together in a small bowl to make a sauce.
14. Season the sauce with salt and pepper to taste.
15. Mix the sauce with the potatoes, zucchini and tomatoes.
16. Let the salad marinate for a short time so the flavors can blend.
17. Serve the warm salad topped with the fried chorizo.

Nutrition per serving

kcal: 552
Protein: 13 g · Fett/Fat: 37 g · Carbs: 40 g