A warm Spanish-style salad — new potatoes, green beans and crispy chorizo tossed in a sherry vinegar dressing, topped with jammy soft-boiled eggs.
This chorizo and soft-boiled egg salad is a warm, satisfying plate — tender new potatoes and green beans tossed with crispy chorizo in a sherry-vinegar dressing, topped with jammy eggs. Smart, hearty and full of smoky Spanish flavour.
Prep 10 min
Cook 15 min
Total 25 min
Easy
- 500g Baby New Potatoes
- 4 Egg
- 225g Green Beans
- 225g Chorizo
- 1 sliced Garlic Clove
- 2 tbsp Sherry Vinegar
- 2 tbsp chopped Parsley
Video
Preparation
- Cook the potatoes in a large pan of boiling salted water for 12 minutes, adding the eggs after 6 minutes and the beans for the final 2 minutes. Drain everything and cool the eggs under cold running water.
- Meanwhile, fry the chorizo slices for 1–2 minutes until starting to crisp, then remove with a slotted spoon and set aside, leaving the chorizo oil in the pan. Add the garlic and cook gently for 1 minute.
- Take the pan off the heat, stir in the vinegar and parsley, then toss with the potatoes, beans, chorizo and seasoning. Shell the eggs, cut into quarters, and add to the salad.
Tips from the ZestyPlate Kitchen
- Cook the potatoes, eggs and beans cleverly in one pan with staggered timings.
- Cook the eggs so the yolks stay soft and jammy — they enrich the whole salad.
- Use the chorizo's smoky oil to make the dressing for maximum flavour.
- Toss everything while the potatoes are still warm so they soak up the dressing.
Frequently Asked Questions
Boil for about 6–7 minutes, then cool quickly under cold water so the yolks stay soft and golden.
Yes — it's lovely warm or at room temperature, though the chorizo is best added freshly crisped.
A cooking chorizo that crisps and releases its smoky red oil into the pan.
