Roasted Potato and Chorizo Salad

Roasted Potato and Chorizo Salad

Roasted Potato and Chorizo Salad

A few weeks ago I was telling you about an amazing food magazine from New Zealand that I had happily discovered. Well this week I am so excited to report that there is a new Canadian food magazine, that in my opinion, rivals all of my favourite foodie mags. “Ricardo” magazine from Montreal has completely wowed me, and not just because it is Canadian. I found myself swooning over glossy, full page photos of sumptuous recipes and learning all sorts of tips and tricks from the detailed tutorials.  I have already made a number of the recipes from the inaugural issue of “Ricardo” and was thrilled with them.  Secretly, every time I go to the supermarket, I keep looking for the next issue!  I may just have to subscribe to this one! (By the way, nobody is paying me to say this.)

Today’s salad is one of the recipes that piqued my interest in this first issue of “Ricardo“.  I changed it up a bit, by using 3 kinds of baby potatoes: red, white and purple.  Not only was it gorgeous to look at, but the variety of potatoes added some depth to the flavour of the salad. I really enjoyed the dressing, as it was light and didn’t mask the flavours of the salad.  The recipe is simple and quick to make and I will make it again for sure.

So, guess what I am bringing to Fiesta Friday this week? You know it: Roasted Potato Salad with Chorizo!  By now, many of you know and love Angie’s awesome blog party, but if you don’t, be sure to stop by The Novice Gardener to join us!  We meet up every Friday for some R and R and share what strikes our fancy! Thanks so much to Angie and the co-hosts, who take such good care of us week after week.

I used white, red and purple potatoes

I used white, red and purple potatoes for a colourful salad.

Roasted Potato and Chorizo Salad

Ingredients:

Salad:

6 cups mixed potatoes: I used yellow, red, and purple baby potatoes, cut in half

2 cloves garlic, finely chopped

2 tablespoons olive oil

1 tablespoon fresh rosemary, finely chopped

4 to 5 ounces chorizo or other dried sausage, thinly sliced

4 cups arugula

Dressing:

3 tablespoons cider vinegar

1 tablespoon olive oil

2 teaspoons whole grain mustard

1 teaspoon honey

2 green onions, thinly sliced

salt and pepper

Method:

Preheat oven to 400° F. Line a baking sheet with parchment paper.

In a medium bowl, toss the potatoes, with the oil, garlic, and rosemary. Season with salt and pepper. Move the potatoes to the baking sheet.

Roast for about 25 minutes or until the potatoes are cooked and golden.

In a skillet, brown the chorizo slices until they are warmed through.

In a large bowl, whisk together the ingredients for the dressing. Add the warm potatoes and sausage. Toss in the arugula. Serve immediately.

DSC_6264

 

 

50 Responses to “Roasted Potato and Chorizo Salad”

  1. Jhuls

    Let me just notice those potatoes first – yum and beautiful. ❤ This salad looks delicious, Chef Julianna. Happy FF to you. 😀

    Reply
  2. lapetitecasserole

    Ricardo in Montreal is a kind of Good. He has even his own branded range of cooking tools! I find his recipes very clear and easy to follow. Your salad looks incredibly tasty Chef Julianna, is that Ricardo influence? I’m not sure, you were great even without that magazine!

    Reply
    • chefjulianna

      Oh, you are too kind, Margy! Yes, this is definitely Ricardo’s influence! Yes, One of my friends from Quebec told me that Ricardo is very famous there. I am so happy to have discovered him through his magazine.

      Reply
  3. Jess

    This looks fantastic Julianna- thank you for sharing it with us. I LOVE fancy super glossy food magazines too, I could look at them for hours without getting bored lol Happy FF 🙂

    Reply
  4. Johanne Lamarche

    My Montréal foodie friedn Sylvie has been a huge fan of Riccardo for years! I know what to ask Santa for this year. Canadian magazine subscriptions are so expensive to shop to the US but I love getting them. Thanks for the lead and for this inspired recipe, Juliana! Chorizo in anything makes my world go round:) happy FF!

    Reply
    • chefjulianna

      Well, hopefully Santa will come through for you! 🙂 So glad that you like this recipe! I agree with you – chorizo finds its way into so many recipes in my house! 😀

      Reply
  5. Hilda

    A beautiful salad Julianna. I will keep an eye out for this magazine – sounds like a must-read. Enjoy the weekend!

    Reply
  6. Sue

    This is what we call making dinner out of a salad! Chorizo in salad, I love it! Then again, I could eat chorizo straight up, I just love that smoky, paprika-y flavor. And thanks for the heads up for “Ricardo,” I am a cooking magazine junky so will have to check it out. Thanks for joining us at FF today and have a great weekend!

    Reply
  7. lapetitepaniere

    I’m smiling and reading your post, Julianna, it reminds me those days when I was living in Montréal and watching Ricardo on the tv, nice guy with nice recipes. Your salad is beautiful and I love the little purple baby potatoes. Happy FF 🙂

    Reply
    • chefjulianna

      Wow, how cool is that? I have never seen him on TV, but it think I will take a look around on youtube to see if I can find him. All of my friends from Quebec have heard of him and really love him too!

      Reply
  8. Butter, Basil and Breadcrumbs

    This just looks so delicious, Julianna… I’m definitely giving this one a try!! With a honey mustard type dressing…win!!! I have to say that whenever I stop by your blog..I have to sit here and stare at your adorable header.. it’s just so cute. Happy. Awesome post.. ❤

    Reply
    • chefjulianna

      Hey Prudy! So glad you like the salad and my header!! It was you who got me in touch with Marielle, so I have to thank you for that. I am so happy with her work. Have a great week, Prudy! 😀

      Reply
  9. Kaila511

    Looks delicious! I love all the colors as well as flavors. Thanks for sharing, and I hope you had a wonderful weekend. 🙂

    Reply
  10. petra08

    What a beautiful salad and again, your dressings sounds so delicious.
    I love a good foodie magazine, I get most of mine when I go to Sweden! The Nordic foodie revolution I guess 🙂

    Reply
  11. giramuk's kitchen

    This salad just is Summer in a bowl – with all those beautiful colours!! Plus Chorizo? YUM!! I’m pinning this because I love chorizo in anything! 🙂
    I love a good Food Magazine too!! My collection of Food Magazines is currently on its way from Australia & it surprises my husband how excited I am about it! But you get me right??

    Reply
  12. Nancy

    If potato salad could be pretty…yours would win the beauty contest…such gorgeous and appetizing colors, Julianna! The flavors sound delish. 🙂

    Reply

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