Olive oil for cooking and drizzling
600 grams Perlas 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 Perlas 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.
In partnership with Kelly Gibney https://kellygibney.com/home/2019/2/26/perlas-potato-salad-w-chorizo-olives-green-beans-amp-lemony-mayo