Looking to try something new and upgrade from the beloved potato salad? Try this quick, delicious potato and chorizo salad with a roast tomato dressing as the ultimate side dish when entertaining.
TOTAL TIME 1 hour 10 minutes / SERVES 4
Ingredients
- 500 g baby potatoes, halved
- 1 garlic head, halved
- 2 small orange sweet potatoes, cut into 6 wedges lengthways
- 170 g chorizo sausage, sliced diagonally
- 60 ml olive oil
- 250 g truss cherry tomatoes
- 120 g sour cream
- 2 spring onions, thinly sliced
- ½ cup flat-leaf parsley
METHOD
Preheat oven to 220ºC. Line two oven trays with baking paper.
Place potatoes, garlic, sweet potatoes and chorizo on one tray and drizzle with 2 ½ tbsp of the oil. Season. Roast for 30 minutes or until golden and tender.
Meanwhile, place tomatoes on the remaining tray, drizzle with remaining oil and season liberally. Roast for 20 minutes.
Squeeze half the garlic from the skin into a blender or food processor. Add eight of the tomatoes and sour cream and blend until smooth. Transfer dressing into a bowl and season to taste.
Place potatoes, sweet potatoes, chorizo, spring onion and remaining garlic and tomatoes in a large bowl with dressing. Toss gently to combine. Serve topped with parsley.
A tip: This dressing can be made the day ahead.
This recipe originally appeared on foodandhome.co.za
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