Create your best-ever potato salad with this version packed with delicious, smoky flavour.
Serves66
Cook time20 mins20 minutes
Prep time15 mins15 minutes, + 5 mins standing time
+ 5 mins standing time
Ingredients
1kg creamy brushed potatoes
2 red capsicums, seeded, quartered
1/2 cup coriander leaves
1/2 cup flat-leaf parsley leaves
1/2 cup mint leaves
2 tbs coarsely chopped oregano
1 garlic clove, crushed
1/4 cup (40g) pine nuts, toasted
1/3 cup (25g) finely grated parmesan
1 tbs red wine vinegar
1/3 cup (80ml) olive oil
2 chorizo, thinly sliced diagonally
250g vine-ripened cherry tomatoes
120g pkt Coles Australian Baby Rocket
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.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Place the potatoes in a large saucepan and cover with water. Bring to the boil over high heat. Cook for 10 mins or until just tender. Drain well.
Step 2
Meanwhile, heat grill on high. Place capsicum, skin-side up, on a baking tray. Cook under the grill for 5-7 mins or until skin blackens and blisters. Transfer to a heatproof bowl. Cover with plastic wrap. Set aside for 5 mins to cool slightly (this helps lift the skin). Peel and thinly slice.
Step 3
Place the coriander, parsley, mint, oregano, garlic, pine nuts, parmesan and vinegar in a food processor and process until finely chopped. With the motor running, add the oil in a thin, steady stream until well combined. Season the pesto.
Step 4
Heat a chargrill on medium-high. Cut potatoes in half lengthways. Spray with olive oil spray. Cook for 2 mins each side or until lightly charred. Transfer to a plate. Cook the chorizo and tomatoes, turning, for 2 mins or until the chorizo is golden and tomatoes begin to collapse.
Step 5
Combine potato, chorizo, capsicum, rocket and 2 tbs pesto in a large bowl. Arrange on a serving platter. Top with tomatoes. Drizzle with remaining pesto. Serve warm or at room temperature.
Serve with oregano leaves.
Get ahead: Make the pesto up to 1 day ahead. Store in an airtight container in the fridge.
Prep time15 mins15 minutes, + 5 mins standing time
+ 5 mins standing time
Ingredients
1kg creamy brushed potatoes
2 red capsicums, seeded, quartered
1/2 cup coriander leaves
1/2 cup flat-leaf parsley leaves
1/2 cup mint leaves
2 tbs coarsely chopped oregano
1 garlic clove, crushed
1/4 cup (40g) pine nuts, toasted
1/3 cup (25g) finely grated parmesan
1 tbs red wine vinegar
1/3 cup (80ml) olive oil
2 chorizo, thinly sliced diagonally
250g vine-ripened cherry tomatoes
120g pkt Coles Australian Baby Rocket
Description
Create your best-ever potato salad with this version packed with delicious, smoky flavour.
Method
Step 1
Place the potatoes in a large saucepan and cover with water. Bring to the boil over high heat. Cook for 10 mins or until just tender. Drain well.
Step 2
Meanwhile, heat grill on high. Place capsicum, skin-side up, on a baking tray. Cook under the grill for 5-7 mins or until skin blackens and blisters. Transfer to a heatproof bowl. Cover with plastic wrap. Set aside for 5 mins to cool slightly (this helps lift the skin). Peel and thinly slice.
Step 3
Place the coriander, parsley, mint, oregano, garlic, pine nuts, parmesan and vinegar in a food processor and process until finely chopped. With the motor running, add the oil in a thin, steady stream until well combined. Season the pesto.
Step 4
Heat a chargrill on medium-high. Cut potatoes in half lengthways. Spray with olive oil spray. Cook for 2 mins each side or until lightly charred. Transfer to a plate. Cook the chorizo and tomatoes, turning, for 2 mins or until the chorizo is golden and tomatoes begin to collapse.
Step 5
Combine potato, chorizo, capsicum, rocket and 2 tbs pesto in a large bowl. Arrange on a serving platter. Top with tomatoes. Drizzle with remaining pesto. Serve warm or at room temperature.
Serve with oregano leaves.
Get ahead: Make the pesto up to 1 day ahead. Store in an airtight container in the fridge.
