Roasted potato salad with chorizo and almonds from Ready, Set, Cook: How To Make Good Food with What's On Hand (No Fancy Skills, Fancy Equipment, or Fancy Budget Required) (page 252) by Dawn Perry

  • toasted almonds
  • shallots
  • Show all ingredients...

  • EYB Comments

    Can substitute Yukon Gold potatoes for sweet potatoes; salami, soppressata, or pepperoni for chorizo; hazelnuts or pistachio nuts for almonds; collard greens for kale; and Parmesan cheese for cheddar cheese. Can use the Dijon mustard vinaigrette on page 60.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute Yukon Gold potatoes for sweet potatoes; salami, soppressata, or pepperoni for chorizo; hazelnuts or pistachio nuts for almonds; collard greens for kale; and Parmesan cheese for cheddar cheese. Can use the Dijon mustard vinaigrette on page 60.

  • hbakke on March 17, 2024

    Mixed feelings about this recipe. I felt like the combination of ingredients didn't entirely go together, but my husband liked it. I used salami as a substitution for chorizo which I think was a mistake and the chorizo probably would have paired better with the recipe.

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