We've improved our new home delivery service
Want to win a $100 Prahran Market voucher?
What would you spend $100 on at our Market?

Subscribe to our e-newsletter in May for your chance to win a $100 voucher!

With exciting events, foodie news and nearly 100 traders, there's always something new and exciting happening so stay up to date and at the forefront of our news and subscribe to our e-newsletter.

Winner notified on June 8th via email.

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.

Get Your Ingredients