Spanish Roasted Potato Salad With Soy Chorizo and Cantaloupe

Submitted by KateL

"Entered for safe-keeping. From June 2012 Vegetarian Times. Shake things up with this different version of potato salad. Serve this warm main-dish potato salad on a bed of watercress or arugula, which will wilt slightly from the heat of the potatoes. Choose a small cantaloupe that smells sweet at the stem end for the sweetest cantaloupe."

 

• Ready In: 55mins
• Ingredients: 14
• Yields: 4 cups
• Serves: 6

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
• 1⁄2 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)
• 1⁄2 cantaloupe, peeled and cut into 1-inch chunks (2 cups)
• 1 cup fresh parsley leaves, roughly chopped
• watercress or arugula, for garnish

directions

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