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To get the obvious question out of the way: potatoes? Yes, potatoes. White potatoes are perfectly fine to eat for people who don't have special dietary needs above and beyond regular Paleo.
![Chorizo And Roasted Potato Salad Recipe (1) Chorizo And Roasted Potato Salad Recipe (1)](https://i0.wp.com/paleoleap.com/wp-content/uploads/2015/12/chorizo-roasted-potato-salad-main.jpg)
They're not allowed on the autoimmune protocol because they're nightshades, but they don't cause autoimmune disease in healthy people. They are pretty high in carbs, but Paleo isn't a low-carb diet. If they work for you personally, there's no real reason to avoid them.
With that out of the way: this salad is a delicious combination of crispy roasted potatoes, spicy chorizo sausage, and sharp, crunchy greens.
Dried chorizo is the summer sausage style; it's dense and sometimes sold unrefrigerated. If you can't get any Paleo-friendly dried chorizo, you can replace it with ordinary chorizo or any other regular cooked sausage.
This salad would go really well with sauerkraut or maybe a light soup - the salad itself is really a full meal, but some extra vegetables can rarely go wrong. Or just serve it as a side for chicken breasts or another protein - this one is pretty rich, and a small amount goes quite a long way.
Chorizo And Roasted Potato Salad Recipe
SERVES: 4 PREP: 15 min COOK: 20 min
Ingredients
- 4 Russet or sweet potatoes, peeled and cut into cubes
- 4 cups arugula
- 2 dried chorizo sausages, thinly sliced
- 2 green onions, thinly sliced
- 2 cloves garlic, minced
- 1 tbsp. rosemary, minced
- 2 tbsp. olive oil
- 1 tbsp. cooking fat
- Sea salt and freshly ground black pepper
Salad Dressing Ingredients
- 4 tbsp. extra virgin olive oil
- 2 tbsp. apple cider vinegar
- ½ tsp. fresh lemon juice
- 2 tsp. Dijon mustard
- Sea salt and freshly ground pepper
![Chorizo And Roasted Potato Salad Recipe (2) Chorizo And Roasted Potato Salad Recipe (2)](https://i0.wp.com/paleoleap.com/wp-content/uploads/2015/12/chorizo-roasted-potato-salad-preparation.jpg)
Preparation
- Melt the cooking fat in a large skillet over medium heat.
- Add the diced potatoes to the skillet in a single layer.
- Cook without stirring for 5 to 8 minutes or until the potatoes begin to brown.
- Sprinkle potatoes with rosemary, garlic, and salt and pepper to taste.
- Turn the potatoes, and continue cooking another 5 to 8 minutes, or until tender.
- Add the sausage and cook for 2 to 3 minutes. Let cool.
- In a large bowl, combine all ingredients for the dressing, season to taste, and whisk until well emulsified.
- In a bowl, combine arugula, green onions, sausage, and potatoes.
- Drizzle dressing on top and serve.
📖 Recipe
Chorizo And Roasted Potato Salad Recipe
Spicy sausage and crispy roasted potatoes, all in a homemade dressing over a bed of greens.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Total Time 35 minutes mins
Course Salad
Cuisine American
Ingredients
- 4 Russet or sweet potatoes peeled and cut into cubes
- 4 cups arugula
- 2 dried chorizo sausages thinly sliced
- 2 green onions thinly sliced
- 2 cloves garlic minced
- 1 tbsp. rosemary minced
- 2 tbsp. olive oil
- 1 tbsp. cooking fat
- Sea salt and freshly ground black pepper
- 4 tbsp. extra virgin olive oil
- 2 tbsp. apple cider vinegar
- ½ tsp. fresh lemon juice
- 2 tsp. Dijon mustard
- Sea salt and freshly ground pepper
Instructions
Melt the cooking fat in a large skillet over medium heat.
1 tbsp. cooking fat
Add the diced potatoes to the skillet in a single layer.
4 Russet or sweet potatoes
Cook without stirring for 5 to 8 minutes or until the potatoes begin to brown.
Sprinkle potatoes with rosemary, garlic, and salt and pepper to taste.
2 cloves garlic, 1 tbsp. rosemary, Sea salt and freshly ground pepper
Turn the potatoes, and continue cooking another 5 to 8 minutes, or until tender.
Add the sausage and cook for 2 to 3 minutes. Let cool.
In a large bowl, combine all ingredients for the dressing, season to taste, and whisk until well emulsified.
4 tbsp. extra virgin olive oil, 2 tbsp. apple cider vinegar, ½ tsp. fresh lemon juice, 2 tsp. Dijon mustard, Sea salt and freshly ground black pepper
In a bowl, combine arugula, green onions, sausage, and potatoes.
4 Russet or sweet potatoes, 4 cups arugula, 2 dried chorizo sausages, 2 green onions, 2 tbsp. olive oil
Drizzle dressing on top and serve.
Nutrition
Calories: 526kcalCarbohydrates: 49gProtein: 9gFat: 33gSaturated Fat: 8gPolyunsaturated Fat: 5gMonounsaturated Fat: 18gTrans Fat: 0.03gCholesterol: 33mgSodium: 161mgPotassium: 897mgFiber: 9gSugar: 10gVitamin A: 32951IUVitamin C: 21mgCalcium: 163mgIron: 4mg
Keyword chorizo, potato, roasted, salad
Tried this recipe?Let us know how it was!
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