Potato, peas and chorizo warm salad

A guaranteed crowd pleaser, this potato, pea and chorizo warm salad does all the hard work on flavor without needing much effort.

Boil the potatoes with garlic and bay leaf to build in some subtle seasoning from the start. Use baby potatoes and quarter them evenly so they cook at the same rate. Add the peas at the end of cooking to keep their color and bite. For the chorizo, cook it slowly so the fat renders and the edges turn crisp.

Stir in the vinegar while the pan is still warm to lift and balance the richness. Once the potatoes and peas are drained, discard the bay and garlic and fold everything into the chorizo and shallot mixture. Finish with parsley for freshness. This is best served warm but holds up well cold, too, especially alongside fish, as part of an Easter menu.

Ingredients

• Serves 6
• 2.2 lbs baby potatoes, quartered
• Salt and black pepper
• 1 bay leaf
• 2 garlic cloves, peeled and left whole
• 1½ cups frozen peas, thawed
• 3 tablespoons olive oil
• 7 oz chorizo, sliced
• 3 shallots, peeled and finely chopped
• 1 tablespoon sherry vinegar
• Handful of flat-leaf parsley leaves, chopped

The Homes & Gardens method

1. Bring a large pot of salted water to a boil. Add the potatoes, bay leaf, and garlic cloves.

2. Simmer for 10 minutes or until the potatoes are tender.

3. Add the peas and cook for one more minute, then drain.

4. Heat 1 tablespoon of the olive oil in a large skillet over low heat.

5. Add the chorizo and shallots, and cook over medium heat, stirring often, until the chorizo is golden.

6. Transfer to a large mixing bowl and stir in the sherry vinegar and remaining 2 tablespoons of olive oil.

7. Remove the bay leaf and garlic cloves from the drained vegetables and discard.

8. Fold the potatoes and peas into the chorizo mixture. Add the chopped parsley, season to taste, and serve warm (or chilled the next day as a salad). Serve up in a pretty bowl – this versatile footed serving bowl from Wayfair is a Homes & Gardens' favorite.

A generous, flavor-packed side for Easter that doubles up as an excellent leftover lunch.