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.
Roasted Potato and Chorizo 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
3 tablespoons cider vinegar
1 tablespoon olive oil
2 teaspoons whole grain mustard
1 teaspoon honey
2 green onions, thinly sliced
salt and pepper
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.
50 Responses to “Roasted Potato and Chorizo Salad”
Let me just notice those potatoes first – yum and beautiful. ❤ This salad looks delicious, Chef Julianna. Happy FF to you. 😀
Hey Jhuls! So happy to hear from you and really glad that you noticed the yummy potatoes! Hope you are well and cooking delicious things! 😀
Well, I love potatoes. 😀 Love to be back. 😀
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!
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.
baby potatoes ❤ delicious looking salad !! 🙂
Well, thanks so much, Andy!
Beautiful! Love the combination of potatoes and chorizo!
It’s a perfect combo, isn’t it?
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 🙂
Me too, Jess! It’s really one of my favourite pastimes! 😀
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!
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! 😀
A beautiful salad Julianna. I will keep an eye out for this magazine – sounds like a must-read. Enjoy the weekend!
I am sure you will love it, Hilda!
this looks wonderful!
Thanks, Mr. Fitz!
Now, I could eat bowls of this salad – I use the colored potatoes too and chorizo sausage – yum 🙂
Thanks so much, Judi!
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!
Hey, Sue! It seems like many of us are good magazine junkies! Thanks so much for co-hosting this week! We all appreciate it.
you are most welcome!
Now this is my kind of potato salad! Yummm!
So glad you like it, Michelle!
[…] Julianna […]
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 🙂
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!
Reblogged this on Las Vegas Cool & Easy Cooking.
Thanks a million for the reblog!
Nice and fresh looking salad 😀
Thanks so much!
This looks wonderful, look at all those colors!
I have made so many recipes this summer, with these bags of colourful potatoes!
I would never thought to put Chorizo and potatoes in a salad. Looks delicious!
It’s a lovely combination! 😀
Wow toothsome Salad Julianna with my favourite dressing there… thanx for sharing …. 🙂
I love that word, Chitra! “Toothsome!” So glad you like the salad!
Wow ! Love the colors and those babies out there ❤
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.. ❤
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! 😀
Looks so hearty and delicious Julianna! I love potatoes any day and your combination of baby potatoes with the chorizo makes my mouth water! Love this salad! 🙂
Oh, thank-you so much, Indu! Really happy that I could make your mouth water! 🙂
Looks delicious! I love all the colors as well as flavors. Thanks for sharing, and I hope you had a wonderful weekend. 🙂
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 🙂
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??
LOL! I totally get you! 😀 Thanks so much for pinning and commenting! I really appreciate it! 🙂
If potato salad could be pretty…yours would win the beauty contest…such gorgeous and appetizing colors, Julianna! The flavors sound delish. 🙂
Yum! This is a great-sounding salad, and I love your photos!
This might go well with yams or sweet potatoes too?