A deluxe potato salad
** 12 chat potatoes ** 1/2 purple onion thinly sliced** Handful washed parsley finely chopped **3 eggs **1 large stick of chorizo sausage ** Emelia’s Seeded Mustard Mayonnaise
Wash the potatoes and cut them in half, place the potatoes in a saucepan and cover with water, add a pinch of salt and bring the potatoes to the boil and continue to cook till soft.
While the potatoes are cooking slice up the chorizo and cook in a fry pan till crispy, remove from pan and set aside, leave the fat from the chorizo in the fry pan to toss your potatoes in, once the potatoes are cooked drain them and let them dry out in a colander for a bit to get rid of some of the moisture, add the potatoes to the frypan with the chorizo fat and let them cook on a medium heat for a few minutes on each side, the potatoes should start to go a little bit crispy, while that is happening place the eggs in a saucepan and cover with water, bring the water to the boil and cook the eggs for 3 minutes, strain out the hot water and cover the eggs with cold water to cool them down, once cooled down, peel the eggs and slice them.
In a bowl place the potatoes and any left over fat from the pan along with the crispy chorizo, the sliced egg, parsley & onion then fold through a generous amount of Emelia’s Seeded Mustard Mayo so it is nice and creamy.
Serve while it is all still warm or refrigerate for use later on.