Potato & chorizo salad
Looking to try something new and upgrade from the beloved potato salad? Try this quick and delicious potato and chorizo salad with roast tomato dressing as the ultimate side dish when entertaining.
TOTAL TIME 1 hour 10 minutes / SERVES 4
INGREDIENTS
- 500 g baby potatoes, halved
- 1 garlic head, halved
- 2 small orange sweet potatoes, cut into 6 wedges lengthways
- 170 g chorizo sausage, sliced diagonally
- 60 ml olive oil
- 250 g truss cherry tomatoes
- 120 g sour cream
- 2 spring onions, thinly sliced
- ½ cup flat leaf parsley
METHOD
PREHEAT oven to 220ºC. Line two oven trays with baking paper.
PLACE potatoes, garlic, sweet potatoes and chorizo on one tray, drizzle with 2 ½ tbsp of the oil. Season. Roast for 30 minute or until golden and tender.
MEANWHILE, place tomatoes on remaining tray, drizzle with remaining oil, season well . Roast for 20 minutes.
SQUEEZE half the garlic from the skin into a blender or food processor. Add 8 of the tomatoes and sour cream, blend until smooth. Transfer dressing into a bowl and season to taste.
PLACE potatoes, sweet potatoes, chorizo, spring onion, remaining garlic and remaining tomatoes in a large bowl with dressing. Toss gently to combine. Serve topped with parsley
FOOD TEAM TIP: This dressing can be made the day ahead.
Potato & chorizo salad with roast tomato dressings
Ingredients
- 500 g baby potatoes, halved
- 1 garlic head, halved
- 2 small orange sweet potatoes, cut into 6 wedges lengthways
- 170 g chorizo sausage, sliced diagonally
- 60 ml olive oil
- 250 g truss cherry tomatoes
- 120 g sour cream
- 2 spring onions, thinly sliced
- ½ cup flat leaf parsley
Instructions
Preheat oven to 220ºC. Line tow oven trays with baking paper
Place potatoes, garlic, sweet potatoes and chorizo on one tray, drizzle with 2 ½ tbsp of the oil. Season. Roast for 30 minute or until golden and tender.
Meanwhile, place tomatoes on remaining reay, drizzle with remaining oil, seasonwell . Roast for 20 minutes.
Squeeze half the garlic from the skin into a blender or food processor. Add 8 of the tomatoes and sour cream, blend until smooth. Transfer dressing into a bowl and season to taste.
Place potatoes, sweet potatoes, chorizo, spring onion, remaining garlic and remaining tomatoes in a large bowl with dressing. Toss gently to combine. Serve topped with parsley
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ALSO SEE: Green bean spekboom potato salad
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A food stylist and recipe developer, contributing to Food & Home and other esteemed magazines under Habari Media. I love for creating mouthwatering recipes, I bring culinary visions to life through my work.