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.
Serves66
Cook time40 mins40 minutes
Prep time15 mins15 minutes
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
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
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.
