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Roasted herb potato salad, chorizo and pickled onion

Name: Roasted herb potato salad, chorizo and pickled onion recipe
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 6
Ingredients: 2 eschalots, thinly sliced into rounds; 1/4 cup (60ml) sherry vinegar; 1 tsp caster sugar; 1.5kg chat potatoes; 1 bunch mint, thicker stems discarded, plus extra to serve; 1 bunch flat-leaf parsley, plus extra to serve; 3 long green shallots, cut into thirds; Juice of 1/2 lemon; 1/2 cup (125ml) extra virgin olive oil; 1 tsp Dijon mustard; 3/4 cup (225g) mayonnaise; 50g stale sourdough bread, torn; 2 cured chorizo, casings removed, finely chopped; 8 cornichons, sliced

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Roasted herb potato salad, chorizo and pickled onion

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by Phoebe Wood

Oct 14, 2018

A fresh potato salad filled with festive reds and greens.

2 eschalots, thinly sliced into rounds
1/4 cup (60ml) sherry vinegar
1 tsp caster sugar
1.5kg chat potatoes
1 bunch mint, thicker stems discarded, plus extra to serve
1 bunch flat-leaf parsley, plus extra to serve
3 long green shallots, cut into thirds
Juice of 1/2 lemon
1/2 cup (125ml) extra virgin olive oil
1 tsp Dijon mustard
3/4 cup (225g) mayonnaise
50g stale sourdough bread, torn
2 cured chorizo, casings removed, finely chopped
8 cornichons, sliced

Method

1.

Place eschalot, vinegar and sugar in a bowl with 1 tsp salt flakes. Set aside.
2.

Place potatoes in a saucepan of cold salted water over high heat. Bring to the boil and cook for 12-15 minutes or until tender when pierced with a sharp knife. Drain and cool completely.
3.

Meanwhile, heat a chargrill pan or barbecue to high heat. Grill mint and parsley, turning, for 1-2 minutes or until lightly charred. Remove from heat and set aside to cool. Add shallot and cook, turning, for 3-4 minutes or until tender and charred. Cool completely, then finely chop with herbs, including young stems. Place in a bowl with lemon juice, 1/4 cup (60ml) oil, mustard and 1/2 tsp salt flakes. Stir through mayonnaise. Set aside.
4.

Heat remaining 1/4 cup (60ml) oil in a large frypan over medium heat and add sourdough. Cook, stirring, for 3-4 minutes or until golden brown. Remove and set aside. Place chorizo in pan and cook over medium-low heat, stirring, for 6-8 minutes or until crisp. Transfer to a plate and cool.
5.

Toss potatoes and mayonnaise mixture together. Arrange on a serving platter and scatter with chorizo, sourdough, drained pickled eschalot, extra herbs and cornichons to serve.