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autumn potato salad.

I love Autumn. Warm colours, russet tones and those sunny but crisp, chilly mornings. Today I'm embracing the season with both hands (knife and fork in tow) with this Autumn potato salad recipe. Showcasing Albert Bartlett's Apache potato, the reddish, orange skin lends itself to the October colour palette. Not only do they look like chestnuts, the taste is rich like them too. A buttery and slightly sweet potato with a waxy texture. I loved simply roasting these up with vibrant carrots, red peppers, tomatoes and smoky chunks of chorizo before sprinkling with fresh flat leaf parsley. A really homely and welcoming dish, which is easy to rustle up.

Shopping list. 
(Serves two generous portions)
♥ 200g Apache potatoes, quartered with skin left on
♥ One large carrot, peeled and sliced
♥ Half a red pepper, de-seeded and sliced
♥ 75g cherry tomatoes, halved
♥ 75g diced cooked chorizo
♥ 1 tsp chilli flakes
♥ 1 tsp cayenne pepper
♥ 2 tsp paprika
♥ Olive oil
♥ A handful of fresh flat leaf parsley

Step one. Add all the ingredients, except the parsley, to a large baking tray with a goof glug of oil. Bake together for 30-40 minutes, shuffling the tray every now and again.

Tip: For those that have an Actifry or air fryer, I also used this for 25 minutes. The potatoes were gorgeous and crispy, and the paddle in the centre means they get fully coated with the spices and flavours from the chorizo.

Step two. When the potatoes and vegetables are cooked through and golden, serve immediately with scatterings of torn parsley.


Have you ever cooked with Apache potatoes or any of the Albert Bartlett range? What are your go-to potato recipes?

Most of their potatoes can be mashes, boiled, roasted... however which way you like! For a little recipe inspiration, I also created these Mexican Hasselback Potatoes with their Purple Majesty range and a Thai Peanut, Potato and Spinach Curry with their classic Rooster variety.

In collaboration with Albert Bartlett


  1. I've been cooking peppers and onions in the skillet on the grill a lot lately. I'll have to add jalapenos next time. Yum. I like cooking bacon that way too, although hot fat + open flame adds a nice element of danger. I used to get flank steak, but my husband got me to try the carne asada cut from our local market, and I prefer it. Not sure if it's thin-cut flank or skirt (I'll have to ask), but it looks like this 

  2. Autumn potato salad is a delicious seasonal side dish. It's flavorful and appealing to the entire family. Cheap Dissertation Writing Service is an excellent choice for students seeking professional assistance with their dissertation projects. You may be certain that with the assistance of professional writers,

  3. The best fall apple sweet potato salad! This salad is laden with crisp apples, roasted sweet potatoes, dried cranberries, and sunflower seeds and comes together quickly. The maple apple cider vinaigrette truly elevates the taste!

  4. This autumn potato salad looks delicious! I love how the addition of roasted vegetables brings a unique flavor to this timeless dish.

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  11. The author shares their autumn potato salad recipe, which is perfect for the cozy season. They mention trying Apache potatoes, which have a rich, buttery flavor and vibrant color. They also mention using an Actifry or air fryer for crispy potatoes with chorizo spices. They enjoy classic mashed potatoes with garlic and herbs, roasted potatoes seasoned with rosemary and sea salt, Mexican Hasselback Potatoes, and Thai Peanut, Potato, and Spinach Curry. They appreciate the creativity in experimenting with different potato varieties and the versatility of potatoes in different cuisines. truck accident attorneys

  12. his recipe for an autumn-inspired potato salad includes Yukon Gold potatoes, mayonnaise, Dijon mustard, apple cider vinegar, chives, parsley, celery, red onion, and toasted walnuts. Cooked over medium-high heat, the potatoes are simmered for 10-15 minutes until fork-tender. A dressing is prepared by whisking together mayonnaise, mustard, vinegar, chives, parsley, salt, and pepper. The potatoes are cooled, celery, red onion, and walnuts are addedreckless driving virginia penalty, and the salad is covered and refrigerated for at least 1 hour.