INGREDIENTS

 

·        10 Wilcox Perla Potatoes

·        2 boiled eggs

·        salt

·        1 clove garlic (sliced)

·        2 shallots (sliced)

·        mayonnaise 1 tablespoon

·        sour cream 1 tablespoon

·        ½ lemon juice

·        fresh dill

·        20 raw green beans (chopped)

·        1 stick celery (diced)

·        ½ rock melon (diced)

·        2 tbs feta cheese

·        2 tbs cooked Chorizo sausage (chopped finely)

·        1tbs almonds

 

METHOD

 

1.     Boil Wilcox Perla potatoes and eggs together, with a pinch of salt for 12 minutes.

 

2.     For the salad: to a cold pan, add garlic and shallots a pinch of sea salt and cook gently until caramelised. Add Chorizo and almonds and warm through.

 

3.     Construct the salad in two parts. For the potato layer: place mayonnaise, sour cream and a handful of fresh dill into bottom of a bowl. For the top layer: add green beans, celery, rock melon and feta.

 

4.     Remove Wilcox Perla potatoes and eggs from the heat, once they have finished cooking. Cool slightly, and slice in half.

 

5.     Carefully peel eggs and chop roughly. Add eggs and potatoes to the bowl with the mayonnaise mixture. Add dill, a pinch of sea salt and squeeze over lemon juice. Mix gently.

 

6.     To serve: combine Chorizo sausage mixture with rest of potato salad. Mix gently once again and add final rock melon mixture..