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 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
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