Chorizo, Egg and Potato Salad

By Caroline Craig & Sophie Missing From the book The Little Book of Lunch
Chorizo, Egg and Potato Salad

This recipe was inspired by our cheap and cheerful Spanish holidays. The buttery tasting Vivaldi potato works well here. But really any small salad variety will do. This dish is best prepared in the morning before work.

For how many? Makes 1 serving


  • 8-10 small, or new potatoes
  • 2 eggs, at room temperature
  • 15cm piece of chorizo sausage
  • olive oil, for drizzling
  • 1 tbsp freshly chopped chives
  • salt


Wash the potatoes and if on the large side, chop in half, adding to a pan of cold, salted water as you go. Bring to the boil and simmer until they are cooked and can be pierced easily with a knife. Usually about 10-15 minutes.

To save time and washing up, cook your eggs in the same pan as the cooking potatoes: give them a good rinse under the tap to remove any scum, and pop into the pan with the boiling potatoes. Cook for about 7 minutes for a soft yolked egg before removing from the pan and running under the cold tap.

Meanwhile, chop the chorizo up into small chunks and heat a non-stick pan on the hob. Simply add the chopped chorizo - resisiting the temptation to use olive oil - and cook until the fat begins to run and the sausage is crispy in places. Drain the cooked potatoes in a colander and add to your lunch pail. Top with the cooked chorizo, a drizzle of olive oil, and the chives. Give it a stir and sprinkle over some salt.

Wrap the 2 eggs in their shells separately in kitchen roll. On arrival at work, this dish is best left at room temperature.

Come lunchtime: Peel your boiled eggs and cut into segments, topping your decadent potato dish.

See all recipes »

More by Caroline Craig

See all recipes »

Make it tonight

See all recipes »

More salad recipes