Roast Potato Salad with Chorizo

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roast potato salad with chorizo
From Stonesoup
serves 3-4 as a side

Even though this came third in our little potato salad contest, it’s still a really lovely potato salad so if you’re a fan of chorizo, give it a whirl. It’s better served warm to make the most of the texture of the roast spuds rather than serving at room temp.

500g (1lb) potatoes (I used kipflers), scrubbed
1 chorizo, sliced into coins
1 tablespoon sherry vinegar
1 talbespoon whole grain mustard, optional
1/2 bunch flat leaf parsley, chopped

1. Preheat oven to 220C (425F). Halve or quarter spuds and place in a roasting tray. Drizzle with a little olive oil and season.

2. Roast for 30 minutes. Turn and scatter the sliced chorizo over.

3. Roast for another 10-15 minutes or until potatoes are tender and the chorizo are browned.

4. Meanwhile, combine vinegar with mustard and 3 tablespoons extra virgin olive oil. Season.

5. Toss cooked spuds into the dressing and serve sprinkled with parsley.

VARIATIONS
vegetarian / vegan – replace the chorizo with a generous handful of halved cherry tomatoes.

decadent – roast the spuds in duck fat instead of the oil.

sweet potato – replace the potatoes with sweet potato scrubbed and chopped into bight sized chunks. Leave the skins on for extra flavour and nutrients.

creamy – replace the dressing with some good quality mayonnaise.