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Prep Time: 1 Minutes Cook Time: 4 Minutes |
Ready In: 5 Minutes Servings: 8 |
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Can't attest to the authenticity of this recipe but it does produce a nice potato salad. Ingredients:
2 lbs yukon gold potatoes, boiled until tender |
2 tablespoons white wine vinegar |
1 1/2 tablespoons extra virgin olive oil |
3/4 lb linguica sausage or 3/4 lb chorizo sausage, cut into 1/4-inch thick slices and halved |
1 cup canned garbanzo beans, rinsed and well drained |
1/3 cup chopped red bell pepper |
1/4 cup chopped red onion |
1/4 cup chopped celery |
2 tablespoons chopped fresh flat-leaf parsley |
2 tablespoons white wine vinegar |
salt, to taste |
fresh ground pepper, to taste |
1 teaspoon dijon mustard |
1 teaspoon anchovy paste |
4 -5 tablespoons extra virgin olive oil |
Directions:
1. When potatoes are cool enough to handle, peel and cut into 1/2-inch cubes.
2. Place potato cubes in a bowl; sprinkle with vinegar while they are still warm.
3. In a large skillet over medium heat; add the olive oil and let it get heated.
4. Add the sausages; stir/saute for about 4 minutes or until lightly browned.
5. Use a slotted spoon and transfer sausages to a paper-towel lined plate.
6. To make the dressing: in a small mixing bowl, whisk the vinegar, salt and pepper together until the salt dissolves.
7. Whisk in the mustard and anchovy paste until well blended.
8. Gradually whisk in 4 tablespoons olive oil until an emulsion forms.
9. If the dressing is too thick, go ahead and whisk in the remaining olive oil; set dressing aside.
10. Add the sausages, garbanzo beans, bell pepper, onion, celery, and parsley to the potatoes.
11. Pour the dressing over the mixture; toss gently until thoroughly coated.
12. May serve right away or cover and refrigerate for up to 1 day.
13. Bring to room temp before serving.
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