Roasted hasselback potato salad

Loaded with chorizo sausage, this roasted hasselback potato salad is a delicious way to take your usual potato salad up a notch. With just 15 minutes prep, this dish is as easy as it is delicious.

Roasted hasselback potato salad

Serves

6

Prep

15m

Cooking

40m

Ingredients

  • 1kg baby Red Royale or white potatoes
  • 1 tbs olive oil
  • 1 1/2 tsp smoked paprika
  • 1 chorizo sausage, thinly sliced
  • 1/2 cup (100g) aioli
  • 1 tbs sherry vinegar
  • 2 tbs coarsely chopped oregano
  • 120g pkt Coles Australian Baby Spinach
  • 330g jar roasted peppers (capsicum), drained, coarsely chopped
  • 1/3 cup (40g) green olives, halved
  • 1/3 cup (55g) smoked almonds, chopped

Method

STEP 1

Preheat oven to 200°C. Line a baking tray with baking paper. Place 1 potato on a clean work surface. Place a chopstick along either side of the potato. Use a small, sharp knife to cut down to the level of the chopsticks at 3mm intervals (this stops you cutting all the way through). Repeat with the remaining potatoes.

STEP 2

Place the potato in a large bowl with the oil and 1 tsp paprika and toss to combine. Arrange potatoes, cut-side up, on lined tray. Roast for 40 mins or until golden brown and tender.

STEP 3

Meanwhile, cook chorizo in a frying pan over medium heat for 1-2 mins each side or until golden brown. Transfer to a plate lined with paper towel.

STEP 4

Whisk the aioli, vinegar, oregano and remaining paprika in a bowl. Season.

STEP 5

Arrange spinach, capsicum, olive, almond, potato and chorizo on a serving splatter. Drizzle with dressing.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.