Bring a plate
FETA, CHORIZO & POTATO SALAD
SERVES 8
2kg medium desiree potatoes, peeled, roughly chopped into 5cm pieces 1/4 cup (60ml) red wine vinegar
1/4 cup (60ml) extra virgin olive oil
2 dried chorizo, roughly chopped
1/2 cup (150g) whole egg mayonnaise 2 tbs sour cream
3 cups chopped mixed herbs (we used dill, parsley, mint and oregano), plus extra to serve
1 spring onion, cut into rounds
1 cup (200g) feta, cut into thin slices
Place potato in a large saucepan and cover with cold salted water. Bring to the boil over high heat, then reduce heat to a simmer and cook for 25 minutes or until tender when pierced with the tip of a knife. Drain and cool slightly, then place in a bowl and toss with 2 tbs vinegar and 1 tbs oil. Season and set aside to cool completely.
Meanwhile, heat remaining 2 tbs oil in
