Smashed Baby Potato Salad with Vegan Chorizo, Almond Aioli and Spring Onions
Ingredients
- 1kg baby potatoes
- kosher salt
- 1 medium red onion, finely sliced
- 1 garlic clove, minced
- 500g plant based chorizo sausage
- 1/2 cup almond aioli
- 3 spring onions , thinly sliced
- 1/2 cup blanched almonds
- 1 small garlic clove, finely grated
- 1/4 cup olive oil
- 2 tablespoons fresh lemon juice
- kosher salt
Preparation
Preheat oven to 200C
Place potatoes in a large pot with cold water to cover and season with salt. Bring to a boil, reduce heat and simmer until tender, 20–25 minutes. Drain and allow to cool. Transfer to lined baking sheet and smash with the bottom of a mug
Drizzle with 2 Tbsp oil and toss to coat. Season well and roast until golden and crisp, 20–25 minutes
Heat 1/4 cup oil in a medium skillet over medium-high. Cook onion and garlic, stirring occasionally, until soft, about 5 minutes. Add the chorizo and cook, breaking up with a spoon, until browned and cooked through
Toss potatoes, aioli, half of spring onions, and chorizo mixture in a large bowl
Sprinkle with remaining spring onions and chile flakes