This is a very simple summer-friendly recipe that is also, shockingly, husband-friendly. My poor man just does not get the amount of meat and potatoes he believes he requires, so when I served him this salad, he was so ecstatic to be eating meat and potatoes, that he didn’t even care there was a bed of lettuce underneath.
The meat and potato mixture is substantial and satisfying, but I really think you need the egg on top to complete the salad. Jenna said it was optional, but I’m not going to tell you that. You need the warm yolk to run out over the salad and serve as a dressing. It really pulls the whole thing together quite nicely.
Warm Chorizo & Potato Salad
Printable recipe
Printable recipe with picture
1.5 lbs new, red, or gold potatoes (I used gold)
Salt and pepper to taste
15 oz chorizo sausage
16 oz mixed salad greens or shredded lettuce
1 lemon
4 poached or over-easy eggs
Bring a pot of salted water to a boil. Meanwhile, cut the potatoes into bite-size chunks; add to the water and once boiling, reduce heat a bit and continue to boil until fork-tender, but not mushy. Meanwhile, start your sausage to cooking. Add to a skillet and cook over medium heat, breaking it and crumbling with a spatula as you go. Remove from heat if it gets done before your potatoes are ready. Once the potatoes are tender, drain and add to the sausage. Stir well and cook another minute or two. Season with salt and pepper. Divide salad greens among four plates, then divide sausage and potatoes on top of each. Top with a poached or fried egg and serve immediately.
Recipe source: slightly modified from Jenna’s Everything Blog
Veronica's Cornucopia 
I love how simple this is! I’ll bet it tastes awesome! I haven’t cooked with chorizo in a long time. So glad hubs got his meat, poor guy. *eyes rolling* :-)
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wow. that egg yolk on top makes the difference. great everyday dish
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Oh, that looks fantastic and so simple. I would definitely add the egg too, it just completes it. Glad Dennis was happy :)
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That looks simple and divine. Maybe I’ll tackle this for brunch one of these Sunday mornings. Is there something else I can use instead of chirozo since I don’t eat meat?
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I’m not an advocate of fake meats, but I don’t think they hurt once in a while and there is a product called “soyrizo” that I think is pretty good. It’s fake chorizo made from soy beans. I tried it b4 I’d ever had real chorizo and liked it, but I really can’t remember how it compares now that I’ve had real chorizo.
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I think your assessment of the egg is spot on–it IS necessary. You’re absolutely right *beating self over head for calling it ‘optional’* =) Glad both you and Dennis liked it!
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This looks really yummy and super easy which is what I love….great food you can cook in a hurry.
I’m going to try this this way and then alter it with other meats and some other veggies cooked in like onions and bell peppers. Definitely the egg on top regardless of my variations.
Thanks again for all your great recipes.
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Anything topped with an egg and I am completely all over it!
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Runny yolk makes everything better, doesn’t it? ;) It’s definitely one of my favorite additions to salads…this looks incredible, Veronica!
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Yummy, I could go for this hearty salad right now! Looks amazing! I needed a recipe for chorizo …..This is perfect :)
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Every salad should look like this! Amazing.
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My dad is the opposite of the usual “meat and potato” man. He wants lots of veggies and grains, while my mom is the meat-lover. Hee hee. But his will please both of them, actually.
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This looks divine! The egg yolk flowing over the salad…just irresistible!
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Pingback: BSI – Potato Winner! « My Bizzy Kitchen
Congrats on the BSI win! I have to say, this is my kind of salad! And the egg over the top just makes it that much better.
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