What a completely bizarre salad, this is. Cantaloupe, potatoes, and soy chorizo? But I figured that since I love all the components, I might as well see what it's like. And that turned out to be a very good idea, because this was oddly delicious. I actually really liked it a lot. I had halved the recipe but ate the whole thing. It is a nice, spicy, summery salad. I would make this again.
Roasted Potato Salad with Cantaloupe
Vegetarian Times, June 2012
Serve this warm main-dish potato salad on a bed of watercress or arugula, which will wilt slightly from the potatoes' heat.
3 pounds small red potatoes, cut into eighths
5 tablespoons olive oil, divided
1 6 oz soy chorizo sausage
1/2 small yellow onion, thinly sliced (1/2 cup)
2 cloves garlic, minced (2 teaspoons)
2 tablespoons dry sherry
1 tablespoon apple cider vinegar
1/2 cantaloupe, peeled and cut into 1-inch chunks (2 cups)
1 cup parsley leaves, roughly chopped
1. Preheat oven to 400. Toss potatoes with 2 tablespoons oil in large bowl. Season with salt and pepper, if desired. Spread on baking sheet, and roast 40 minutes, or until tender and browned, stirring once or twice.
2. Meanwhile, remove chorizo from casing and crumble into large skillet. Add 1 tablespoon oil and saute over medium-high heat 5 to 7 minutes, or until chorizo is browned and crispy. Add onion and garlic, reduce heat to medium, and cook 5 minutes more, or until onion softens. Transfer to bowl, and stir in potatoes.
3. Whisk together remaining 2 tablespoons oil, sherry, and vinegar in small bowl. Add to potatoes, and toss to coat. Season with salt and pepper, if desired. Gently stir in cantaloupe chunks and chopped parsley. Serve warm.