Roasted Potato & Chorizo Salad

A flavour packed Roasted Potato & Chorizo Salad with red onion and dill tossed through a creamy sour cream, mayonnaise and dijon mustard dressing.

5 from 2 votes

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Course: Dinner, Salad

Cuisine: American, Salad

Prep Time: 10

Cook Time: 40

Total Time: 50

Servings: serves

Calories: 132kcal

Cost: $10

Preheat the oven to 210 degrees celsius (fan forced).
Place the chopped potatoes onto a flat baking tray.
Drizzle over the olive oil and toss to coat.
Season with salt and pepper.
Bake in the oven for 30-40 minutes or until golden and crispy.
Set aside.
Remove the outside casings from the chorizo sausages and discard.
Either chop or crumble the chorizo into small chunks.
Heat a frying pan over medium/high heat. Cook the chorizo until crispy, remove from the pan and place onto paper towel. Set aside.
To make the dressing, whisk the sour cream, mayonnaise, dijon mustard, salt and pepper in a bowl.
If using a Thermomix: mix for 10 seconds, Speed 6. Scrape down the sides of the bowl and repeat for a further 5 seconds.
To assemble the salad, place the potatoes into a large bowl. Add the chorizo, red onion and dill.
Pour over two-thirds of the dressing and carefully mix to combine.
Taste the salad and add extra dressing if desired.

RECIPE NOTES & TIPS

Potatoes – I recommend using a potato that is suitable for roasting such as Dutch Cream, Desiree, Coliban or Sebago. There is no need to peel the potatoes (unless preferred).
Chorizo – chorizo sausages are available from the deli section or chilled section of the supermarket. Remove the casings and crumble or chop the chorizo filling into small chunks.
This salad is delicious served warm, however, it can be stored in an airtight container in the fridge for up to 2 days. Bring to room temperature and stir again before serving.