Creamy Roasted Potato Salad with Chorizo Sausage

With a combination of crispy roasted potatoes and the slightly smoky flavour of fried chorizo, this creamy roasted potato salad is combined with dill and red onion to make it a fresh and flavoursome dish.

Sprinkle over a little fresh dill to complement the flavours, and serve it as a warm potato salad or cool – your choice. It’s a salad for all seasons!

This easy roasted potato salad is such a great recipe and makes a substantial accompaniment as a side dish with barbequed meat or chicken and also makes a popular dish on any occasion when you’re asked to bring a plate to share.

Similar to my potato and bacon bake or French onion potato bake, this chorizo and roasted potato salad is delicious and served warm, yet I also love to serve it at room temperature with other salads over the summer months.

Either way, the smoky, rich flavour of chorizo and chunks of crispy roasted potato make a delicious combo when dressed in a tangy sour cream, mustard and mayo dressing.

Why You’re Going To Love This Recipe

Everyone loves a creamy potato salad, especially so when it has spicy chorizo sausage to take it to the next level!

• Only 10 minutes of prep time – the rest of the cooking time is when the potatoes are in the oven roasting!
• Versatile ‘salad’ – even though I call it a ‘salad’, chunks of roasted potato with a creamy texture and fried chorizo taste absolutely delicious served warm as part of a main meal or at room temperature on sunny and warm evenings served with a BBQ!
• Feeds a crowd – a kilo or so of potatoes goes a long way when you’re catering for a crowd!
• Make ahead of time – if you’re short on time, you can make this chorizo and roasted potato salad earlier in the day or even a day ahead; just bring it to room temperature prior to serving.
• Economical dish – with potatoes as the main ingredient, this salad is relatively economical to make.

What You Need

See my tips below for suggested varieties of potatoes that work best in this roasted potato salad recipe with fried chorizo.

Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.

For The Salad

• Olive oil.
• Potatoes – chopped into 3cm cubes; they just need washing and can be left unpeeled unless you prefer them peeled. I recommend using a potato that is suitable for roasting, such as Dutch Cream, Desiree, Red Potatoes, Russet Potatoes, Yukon Gold Potatoes, Coliban or Sebago.
• Salt and pepper – to season.
• Chorizo sausages – these Spanish sausages are full of flavour and made from a mixture consisting of pork, smoked paprika and garlic, plus other spices, giving this salad so much extra flavor.
• Red onion – medium, finely diced. Alternatively, you could substitute the red onion for finely sliced spring onions/green onion if preferred.
• Fresh dill – chopped. Using fresh herbs gives this salad a greater depth of flavor.

For The Dressing

• Sour cream – I recommend using a full-fat sour cream for the creamiest dressing; however, use ‘light’ sour cream if you prefer. Alternatively, you can substitute the sour cream for greek yogurt.
• Mayonnaise – use whatever salad mayo you have on hand.
• Dijon mustard – the traditional French mustard; Dijon is made from crushed mustard seeds and is sharp and intense with a more complex flavour than regular yellow mustard.
• Sea salt and black pepper – to taste.

Equipment Required

I like to leave the skins on the potatoes for a more rustic-looking (and healthier!) salad, but that’s a personal choice; peel them if you prefer to do so.

One of the best things about this salad (apart from the taste!) is that you only need very basic kitchen equipment when preparing it!

• Roasting dish and oven – to roast crispy chunks of potato in.
• Frying pan and stovetop – to fry the chorizo.
• Bowl – for mixing the dressing in.
• Large bowl and spoons – to serve.

Step By Step Instructions

Roasting the potatoes really brings out the yummiest flavour in them, making this a popular salad and perfect for serving with BBQ dinners!

Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.

Step 1 – Roast The Potatoes

Preheat the oven to 210 degrees Celsius (fan-forced).

Place the chopped potatoes onto a flat, non-stick baking tray in a single layer.

Drizzle over the olive oil and toss to coat them, then season well with salt and black pepper.

Note: if you don’t have a non-stick tray, place a sheet of baking paper or parchment paper on the tray before adding the potatoes.

Bake in the hot oven for 30-40 minutes or until golden brown and crunchy, then set the tray aside to let them cool slightly.

TIP: cook the potatoes until they’re extra crispy… we don’t want mushy potatoes!

Step 2 – Fry The Chorizo

Remove the outside casings from the chorizo sausages – you can discard these.

Either crumble the chorizo sausages or chop them into small chunks.

Heat a frying pan over medium to high heat, and cook the chorizo until it is crispy and slightly browned. Remove the fried chorizo from the pan and place it onto a paper towel to absorb any excess oil. Set this aside while you make the dressing.

Step 3 – Make The Dressing

In a small bowl, whisk the sour cream, mayonnaise, Dijon mustard and salt and pepper until well combined.

Step 4 – Assemble The Salad

To assemble the salad, place the potatoes into a large salad bowl. Add the fried chorizo, chopped red onion and dill.

Pour over two-thirds of the dressing and carefully mix to combine.

Taste test the roasted potato salad and add extra dressing if desired.

Place in a serving bowl and garnish with extra sprigs of fresh dill.

Serve roasted potato and chorizo salad, either slightly warm or at room temperature.

Expert Tips

Salty and smoky chorizo and crispy roast potatoes, all coated in a creamy dressing… this is such an easy recipe to make, and it’s full of big, robust flavours!

It really is the best potato salad recipe!

• Potatoes – these kinds of potatoes are excellent for roasting: Dutch Cream, Desiree, Red Potatoes, Russet Potatoes, Yukon Gold Potatoes, Coliban or Sebago. There is no need to peel the potatoes (unless preferred). Baby potatoes or fingerling potatoes (kipfler potatoes) are also suitable options.
• I don’t recommend using sweet potatoes as they don’t crisp up like regular potatoes do – and we want delicious crunchy potatoes!
• Chorizo sausages – these are available from the deli section or the chilled section of the supermarket. Remove the casings and either crumble or chop the chorizo filling into small chunks.
• Extra protein – for a more filling salad with added protein, try adding hard-boiled eggs.
• For a zesty flavour, add a squeeze of lemon juice or 1 tsp finely grated lemon zest to the dressing.
• For added flavour, try adding finely diced dill pickles or dill cucumber. They perfectly complement the fresh dill.
• To serve – this salad is delicious, either served warm or at room temperature.
• Storing – roasted potato and chorizo salad can be stored in an airtight container in the fridge for up to 2 days. Bring to room temperature and stir again before serving.

FAQs

For more salad ideas, check out some of the below recipes. I’m sure there’ll be a favourite to suit everyone!

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