Roasted Potato Salad with Chorizo and Almonds

There’s something magical about a warm, hearty salad that still manages to feel light and fresh. This roasted potato salad with chorizo and almonds brings smoky depth, crispy textures, and bold flavors all into one dish that’s guaranteed to impress. Imagine golden roasted potatoes with crackly edges, spicy slices of chorizo that sizzle in the pan, and a crunchy scattering of toasted almonds, all dressed in a zesty, herby vinaigrette. It’s rustic, comforting, and bursting with flavor.

Behind the Recipe

This dish came to life one lazy weekend afternoon when I wanted something cozy but not too heavy. I had a bag of baby potatoes on the counter, some chorizo in the fridge, and a handful of almonds leftover from baking. Tossing them all together sounded like a risk, but oh, was it worth it. The smell alone while the chorizo cooked had the whole house gathering in the kitchen. That’s when I knew this was a keeper.

Recipe Origin or Trivia

Potato salads have deep roots in European cuisine, especially in Germany and Spain where warm variations are common. This recipe leans into Spanish influence with the use of chorizo, a sausage known for its smoky, paprika-rich flavor. Toasted almonds also bring a Mediterranean touch, and together, they turn a humble potato dish into something layered and exciting. Warm potato salads have become popular across Europe and the Americas as a way to blend comfort food with lighter elements.

Why You’ll Love Roasted Potato Salad with Chorizo and Almonds

Let’s talk about why this recipe deserves a spot on your regular rotation:

Versatile: You can serve it warm or at room temperature, making it ideal for every season.

Budget-Friendly: Made with pantry staples like potatoes, sausage, and nuts.

Quick and Easy: Roasting the potatoes and crisping up chorizo are the hardest parts.

Customizable: Add leafy greens, swap out the nuts, or use turkey sausage instead.

Crowd-Pleasing: Perfect for picnics, potlucks, or a simple dinner with friends.

Make-Ahead Friendly: Roast the potatoes and prep the vinaigrette ahead to save time.

Great for Leftovers: Delicious the next day, especially when gently reheated.

Chef’s Pro Tips for Perfect Results

If you want your salad to hit all the right notes, here are a few tips to keep in mind:

• Use waxy potatoes like baby Yukon Golds or red potatoes. They hold their shape after roasting.
• Toss potatoes with oil and salt before roasting so they crisp evenly.
• Cook chorizo until deeply browned for the best smoky flavor.
• Toast almonds in a dry pan for 2 to 3 minutes to enhance their nuttiness.
• Dress the salad while warm so the flavors absorb better into the ingredients.

Kitchen Tools You’ll Need

Keep it simple with these essential tools:

Sharp knife: For slicing potatoes and chorizo evenly.

Baking sheet: To get those potatoes nice and crispy.

Skillet or frying pan: For browning the chorizo to perfection.

Mixing bowls: To toss ingredients together.

Wooden spoon or spatula: Ideal for stirring without breaking potatoes.

Ingredients in Roasted Potato Salad with Chorizo and Almonds

This salad works because every ingredient brings something different to the table.

1. Baby Potatoes: 1.5 pounds, halved or quartered. Roasts into golden perfection and forms the base of the dish.
2. Chorizo Sausage: 6 ounces, sliced thin. Brings smoky spice and juicy richness.
3. Almonds (sliced or slivered): ⅓ cup, toasted. Adds crunch and a toasty, nutty depth.
4. Red Onion: ½ small, thinly sliced. Gives sharpness and bite to balance the richness.
5. Fresh Parsley: ¼ cup, chopped. Brings color and a burst of freshness.
6. Dijon Mustard: 1 tablespoon. For a tangy kick in the dressing.
7. Red Wine Vinegar: 1.5 tablespoons. Adds acidity to brighten the flavors.
8. Olive Oil: 3 tablespoons. Forms the base of the vinaigrette and binds it all together.
9. Garlic: 1 clove, minced. Brings a subtle aromatic punch.
10. Salt and Pepper: To taste. Balances and enhances all the other flavors.

Ingredient Substitutions

Sometimes you just need to make do with what’s on hand. Here are some smart swaps:

Chorizo: Turkey sausage or smoked tofu for a lighter or vegetarian version.

Almonds: Try toasted walnuts or pine nuts for a different kind of crunch.

Red Wine Vinegar: Apple cider vinegar or lemon juice also work well.

Parsley: Substitute with fresh cilantro or basil for a different herbal vibe.

Ingredient Spotlight

Chorizo: This Spanish sausage is deeply flavored with paprika and garlic. It renders flavorful oil that’s perfect for dressing warm ingredients and adds both heat and heartiness.

Baby Potatoes: These waxy, small potatoes roast beautifully, giving you crispy edges without falling apart. Their size also means faster cooking and a creamy interior.

Instructions for Making Roasted Potato Salad with Chorizo and Almonds

Let’s get cooking! This one’s easy to follow and even easier to love.

1. Preheat Your Equipment:
   Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly oil it.
2. Combine Ingredients:
   Toss halved baby potatoes with 1 tablespoon olive oil, salt, and pepper. Spread them on the baking sheet in a single layer.
3. Prepare Your Cooking Vessel:
   While the potatoes roast, heat a skillet over medium heat and cook the chorizo until browned and slightly crisp. Remove and set aside.
4. Assemble the Dish:
   Once the potatoes are golden and crisp (about 25–30 minutes), transfer them to a mixing bowl. Add the cooked chorizo, sliced red onion, toasted almonds, and chopped parsley.
5. Cook to Perfection:
   In a small bowl, whisk together the remaining olive oil, Dijon mustard, red wine vinegar, minced garlic, and a bit of salt and pepper.
6. Finishing Touches:
   Pour the vinaigrette over the warm salad and toss everything gently to coat. Let it sit for 5 minutes so the flavors meld.
7. Serve and Enjoy:
   Serve warm or at room temperature. It makes a perfect side dish or even a light main course.

Texture & Flavor Secrets

What makes this salad a standout is its balance of textures and flavors. The potatoes are crisp outside and soft inside. Chorizo adds spicy chewiness, while almonds bring unexpected crunch. The vinaigrette cuts through the richness with a tangy brightness, and fresh parsley keeps everything tasting light and vibrant.

Cooking Tips & Tricks

Here are a few smart moves to level up your cooking game:

• Let the potatoes rest for 2 minutes after roasting to hold their crispness when mixed.
• Deglaze the chorizo pan with a splash of vinegar and use that in the dressing.
• Make a double batch of vinaigrette and store in the fridge for future salads.

What to Avoid

Steer clear of these easy mistakes for best results:

• Overcrowding the pan: Potatoes need space to crisp.
• Using raw onions without soaking: Soak in cold water to soften the sharpness.
• Dressing cold potatoes: Warm potatoes absorb flavor so much better.

Nutrition Facts

Servings: 4
Calories per serving: 390

Note: These are approximate values.

Preparation Time

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Make-Ahead and Storage Tips

This recipe is a great make-ahead option. You can roast the potatoes and cook the chorizo up to a day in advance. Store the components separately and toss with dressing just before serving. Leftovers keep well in the fridge for 3 days. Reheat gently in the oven or serve at room temperature. Freezing is not recommended, as the potatoes can become mealy.

How to Serve Roasted Potato Salad with Chorizo and Almonds

Serve it warm alongside grilled meats, pan-seared fish, or a green salad for contrast. It’s also amazing topped with a soft-boiled egg or served on a bed of arugula for a heartier lunch. You can even stuff leftovers into a wrap with greens for an on-the-go meal.

Creative Leftover Transformations

Don’t let a single bite go to waste. Here’s how to reinvent your extras:

• Stuff into tacos with avocado and pickled onions.
• Fold into scrambled eggs for a savory breakfast hash.
• Top a flatbread with cheese and bake until golden for an easy lunch.

Additional Tips

• Use a mix of red and yellow baby potatoes for more color.
• Add a pinch of smoked paprika to the dressing to boost the chorizo flavor.
• Sprinkle with feta or goat cheese for a creamy, tangy touch.

Make It a Showstopper

Presentation matters! Serve it on a dark ceramic platter to make the colors pop. Garnish with extra parsley and a few almonds sprinkled on top. A drizzle of vinaigrette just before serving adds a glossy, appetizing finish.

Variations to Try

• Add roasted red peppers for sweetness and color.
• Swap chorizo for grilled chicken for a milder option.
• Try arugula or spinach tossed in just before serving for a peppery bite.
• Use sweet potatoes instead of baby potatoes for a hint of sweetness.
• Crumble in blue cheese if you’re craving something bold and creamy.

FAQ’s

Q1: Can I make this vegetarian?

Yes, just skip the chorizo or replace it with smoked tofu or tempeh for a protein-rich twist.

Q2: What type of chorizo works best?

Spanish-style cured chorizo works best here. It crisps up beautifully and adds rich flavor.

Q3: Can I make this in advance?

Absolutely. Roast the potatoes and cook the chorizo ahead, then toss everything before serving.

Q4: How do I toast the almonds?

Use a dry skillet over medium heat. Stir often for 2–3 minutes until golden and fragrant.

Q5: Can I use regular potatoes?

Yes, just cut them into bite-sized chunks and adjust roasting time as needed.

Q6: Is this salad good cold?

It can be served cold, but it shines brightest when warm or at room temperature.

Q7: Can I add cheese?

Totally! Feta, goat cheese, or shaved parmesan would be amazing additions.

Q8: What herbs go well besides parsley?

Try cilantro, chives, or even dill for a fresh variation.

Q9: Does this travel well?

Yes, it’s great for potlucks or picnics. Just keep the dressing separate until ready to serve.

Q10: What if I don’t have red wine vinegar?

Lemon juice or apple cider vinegar makes a great substitute.

Conclusion

There’s something deeply satisfying about a dish that delivers both comfort and excitement. This roasted potato salad with chorizo and almonds is that dish. It’s the kind of recipe you’ll crave on chilly nights or serve proudly at weekend brunch. Trust me, you’re going to love this one.

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