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Roasted Chorizo Potato Salad

Recipe by Walter Trupp

Roasted chorizo ads a delicious flavour to this potato salad.

  • 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
  1. 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
  2. While the potatoes are cooking, mix the chicken stock with vinegar and oil in a bowl.
  3. Chop the garlic very finely and add it to the chicken stock mixture.
  4. When the potatoes are ready mix them through the marinade and season with salt and pepper.
  5. Let the salad rest for 20 minutes.
  6. Meanwhile cut the chorizo sausages into slices and roast in the oven at 180C until crispy.
  7. Chop the pumpkin seeds roughly.
  8. Pick the watercress sprigs of the stems, wash and dry them.
  9. To serve place the salad onto a platter, scatter the watercress on the top and sprinkle over chorizo slices and pumpkin seeds.
  10. Garnish your roasted chorizo potato salad with the remaining dressing.

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