- Place the potatoes into a stockpot, cover with cold water, put the lid on the pot and bring to the boil. The potatoes are cooked when you can easily spike them with a knife tip all the way through. Drain the potatoes
- While the potatoes are cooking, mix the chicken stock with vinegar and oil in a bowl.
- Chop the garlic very finely and add it to the chicken stock mixture.
- When the potatoes are ready mix them through the marinade and season with salt and pepper.
- Let the salad rest for 20 minutes.
- Meanwhile cut the chorizo sausages into slices and roast in the oven at 180C until crispy.
- Chop the pumpkin seeds roughly.
- Pick the watercress sprigs of the stems, wash and dry them.
- To serve place the salad onto a platter, scatter the watercress on the top and sprinkle over chorizo slices and pumpkin seeds.
- Garnish your roasted chorizo potato salad with the remaining dressing.
Roasted Chorizo Potato Salad
Recipe by Walter Trupp
Roasted chorizo ads a delicious flavour to this potato salad.
Ingredients
- 1 kg firm fleshed potatoes such as Kipfler or Nicola
- 1 cup of chicken stock (use vegetable stock or water as a replacement)
- 3 tablespoons cider vinegar
- 6 – 8 tablespoons cold pressed pumpkin seed oil
- 1 small clove garlic
- 2 handfuls watercress
- 6 tablespoons of pumpkin seeds
- 2 chorizo sausages
- Salt and pepper
