Chorizo & Greek Style Cheese Potato Side Salad
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Chorizo & Greek Style Cheese Potato Side Salad

Chorizo & Greek Style Cheese Potato Side Salad

Serves 2 | with Lemon Zest and Chives

This classic potato salad with chives and mayonnaise is elevated with creamy Greek style salad cheese and chorizo. It's a delicious starter or side to share with friends and family.


Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time30 minutes
Cooking time20 minutes


serving amount

350 grams

Salad Potatoes

90 grams

Diced Chorizo

1 unit(s)


1 bunch(es)


64 grams


(Contains Egg, Mustard)

50 grams

Greek Style Salad Cheese

(Contains Milk)


Nutritional information

Energy (kJ)1981 kJ
Energy (kcal)474 kcal
Fat29.8 g
of which saturates10.2 g
Carbohydrate37.2 g
of which sugars5.4 g
Protein18.8 g
Salt3.84 g
Always refer to the product label for the most accurate ingredient and allergen information.


Large Saucepan
Large Frying Pan


Boil the Potatoes

a) Bring a large saucepan of water with 0.5 tsp salt to the boil on high heat. Halve the salad potatoes (no need to peel).

b) When boiling, add the potatoes to the water, lower the heat to medium and cook until you can easily slip a knife through, 15-20 mins.

c) Drain in a colander and set aside for 5 mins (or more) to cool slightly.

Bring on the Chorizo

a) Meanwhile, heat a large frying pan on medium-high heat (no oil). Once hot, add the chorizo and fry until it starts to brown, 3-4 mins.

b) While the chorizo fries, zest and cut the lemon into wedges.

c) Finely chop the chives (use scissors if easier).

Finish and Serve

a) In a serving bowl, combine the cooled salad potatoes, mayonnaise, chorizo, half the lemon zest (use more if you prefer things zestier) and three quarters of the chives. 

b) Season with pepper and crumble over three quarters of the Greek style salad cheese, then gently mix until combined.

c) Sprinkle over the remaining chives and crumble over the remaining Greek style salad cheese.

d) Serve with lemon wedges to finish.

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