Spanish Roasted Potato Salad With Soy Chorizo and Cantaloupe

PROS

This potato salad is packed with flavor from the spiced chorizo and sweet cantaloupe.

It’s vegan and gluten-free, making it a great option for those with dietary restrictions.

It’s easy to make in large batches, making it perfect for parties and potlucks.

CONS

This dish can be a bit heavy due to the potatoes and chorizo, so it’s best enjoyed in moderation as part of a balanced diet.

It can be time-consuming to prepare the potatoes from scratch, so this recipe is best for when you have some extra time to cook.

HEALTH & BENEFITS

This potato salad is a good source of fiber, thanks to the potatoes and cantaloupe.
The chorizo adds some protein to the dish, as well as a good dose of heart-healthy monounsaturated fats.
The parsley in the recipe is rich in antioxidants and vitamin A, which is good for eye health.

	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
	1/2 small yellow onion , thinly sliced
	2 garlic cloves , minced
	2 tablespoons olive oil
	2 tablespoons dry sherry
	1 tablespoon apple cider vinegar
	salt and pepper , to taste ( optional )
	1/2 cantaloupe , peeled and cut into 1-inch chunks
	1 cup fresh parsley leaves , roughly chopped
	watercress or arugula , for garnish

1.	Preheat the oven to 400°F.
2.	Toss the potatoes with the olive oil, salt, and pepper, and spread them out in a single layer on a large baking sheet.
3.	Roast for 25-35 minutes, stirring occasionally, until the potatoes are tender and golden brown all over.
4.	While the potatoes are roasting, heat the remaining tablespoon of olive oil in a large skillet over medium-high heat.
5.	Add the crumbled vegan chorizo sausage, onion, and garlic, and cook for 5-7 minutes until everything is browned and crispy.
6.	Add the sherry and vinegar to the pan, scraping up any browned bits from the bottom of the skillet.
7.	Remove from heat and add the roasted potatoes, cantaloupe, and parsley, tossing everything together.
8.	Season to taste with salt and pepper.
9.	Serve the potato salad hot or room temperature, garnished with watercress or arugula if desired.

Spanish Roasted Potato Salad With Soy Chorizo and Cantaloupe

Spanish roasted potato salad with soy chorizo and cantaloupe

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