Photography: John Paul Urizar. Styling: Michele Cranston.
This roast potato salad stars creamy golden kipflers, roasted garlic, crispy chorizo and a vibrant coriander dressing to bring everything together.
Perfect for your Christmas table, weekend barbecues or any time you want a side dish that actually steals the show.
Ingredients
Method
Preheat oven to 220°C (200°C fan-forced). Line a large oven tray with baking paper.
Place potatoes, garlic and chorizo on tray; drizzle with oil and season with salt. Roast for 40 minutes or until potatoes are golden and tender.
Squeeze half the garlic from skin; reserve for dressing.
CORIANDER DRESSING: Process 1/3 cup of the mayonnaise, coriander, reserved roasted garlic and salt in a small food processor until coriander is finely chopped. Transfer mixture to a bowl; stir in remaining mayonnaise and crème fraîche until combined.
Combine potato, chorizo and remaining garlic in a bowl; drizzle with coriander dressing and sprinkle with small coriander leaves. Season roast potato salad to taste.
