Description
This roasted potato salad with chorizo and almonds is a warm, hearty, and flavor-packed dish featuring crispy golden potatoes, smoky chorizo, and crunchy toasted almonds tossed in a tangy mustard vinaigrette. It’s the perfect side or main for any time of year.
Ingredients
Scale
- 1.5 pounds baby potatoes, halved or quartered
- 6 ounces chorizo sausage, sliced thin
- 1/3 cup sliced or slivered almonds, toasted
- 1/2 small red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
- 1 tablespoon Dijon mustard
- 1.5 tablespoons red wine vinegar
- 3 tablespoons olive oil
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly oil it.
- Toss baby potatoes with 1 tablespoon olive oil, salt, and pepper. Spread in a single layer on the baking sheet and roast for 25–30 minutes until golden and crispy.
- Meanwhile, in a skillet over medium heat, cook chorizo until browned and slightly crisp. Remove and set aside.
- Transfer roasted potatoes to a mixing bowl. Add cooked chorizo, sliced red onion, toasted almonds, and chopped parsley.
- In a small bowl, whisk together remaining olive oil, Dijon mustard, red wine vinegar, minced garlic, and salt and pepper.
- Pour vinaigrette over the warm salad and gently toss to combine. Let sit 5 minutes before serving.
- Serve warm or at room temperature as a side or main dish.
Notes
- Use waxy potatoes like Yukon Golds or red potatoes for best texture.
- Toast almonds in a dry skillet for 2–3 minutes until fragrant.
- Dress the salad while warm to help absorb the flavors.
- Store leftovers in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 plate
- Calories: 390
- Sugar: 2g
- Sodium: 720mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 30mg
Keywords: roasted potato salad, chorizo salad, warm potato salad, spanish potato salad, almond potato salad