Spanish Roasted Potato Salad With Soy Chorizo and C

Name: Spanish Roasted Potato Salad With Soy Chorizo and Cantaloupe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lbs small red potatoes, cut into eighths; 2 tablespoons olive oil; salt and pepper, to taste (optional); 6 ounces vegan chorizo sausage, casing removed and crumbled; 1 tablespoon olive oil; 12 small yellow onion, thinly sliced (1/2 cup); 2 garlic cloves, minced (2 teaspoons); 2 tablespoons olive oil; 2 tablespoons dry sherry; 1 tablespoon apple cider vinegar; salt and pepper, to taste (optional); 12 cantaloupe, peeled and cut into 1-inch chunks (2 cups); 1 cup fresh parsley leaves, roughly chopped; watercress or arugula, for garnish

Servings: persons

3 lbs small red potatoes, cut into eighths
2 tablespoons olive oil
salt and pepper, to taste (optional)
6 ounces vegan chorizo sausage, casing removed and crumbled
1 tablespoon olive oil
12 small yellow onion, thinly sliced (1/2 cup)
2 garlic cloves, minced (2 teaspoons)
2 tablespoons olive oil
2 tablespoons dry sherry
1 tablespoon apple cider vinegar
salt and pepper, to taste (optional)
12 cantaloupe, peeled and cut into 1-inch chunks (2 cups)
1 cup fresh parsley leaves, roughly chopped
watercress or arugula, for garnish

1
Preheat oven to 400F Toss potatoes with 2 tablespoons oil in large bowl.
2
Season with salt and pepper, if desired.
3
Spread on a baking sheet and roast 40 minutes, or until tender and browned, stirring once or twice.
4
Meanwhile, remove chorizo from casing and crumble into large skillet.
5
Add 1 tablespoon olive oil and saute over medium-high heat 5-7 minutes, or until chorizo is browned and crispy.
6
Add onion and garlic, reduce heat to medium, and cook 5 minutes more, or until onion softens.
7
Transfer chorizo mixture to bowl and stir in potatoes.
8
In a small bowl, whisk together 2 tablespoons oil, sherry and vinegar.
9
Add dressing to potatoes and toss to coat.
10
Season with salt and pepper, if desired.
11
Gently stir in cantaloupe chunks and chopped parsley.
12
Serve warm.

597

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 lbs small red potatoes, cut into eighths, 2 tablespoons olive oil, salt and pepper, to taste (optional), 6 ounces vegan chorizo sausage, casing removed and crumbled, and more.

Yes, Spanish Roasted Potato Salad With Soy Chorizo and Cantaloupe falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Spanish Roasted Potato Salad With Soy Chorizo and Cantaloupe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions