Portuguese Potato Salad
- Ready In:
- 1hr 19mins
- Ingredients:
- 15
- Serves:
-
6-8
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
-
Dressing
- 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
- When potatoes are cool enough to handle, peel and cut into 1/2-inch cubes.
- Place potato cubes in a bowl; sprinkle with vinegar while they are still warm.
- In a large skillet over medium heat; add the olive oil and let it get heated.
- Add the sausages; stir/saute for about 4 minutes or until lightly browned.
- Use a slotted spoon and transfer sausages to a paper-towel lined plate.
- To make the dressing: in a small mixing bowl, whisk the vinegar, salt and pepper together until the salt dissolves.
- Whisk in the mustard and anchovy paste until well blended.
- Gradually whisk in 4 tablespoons olive oil until an emulsion forms.
- If the dressing is too thick, go ahead and whisk in the remaining olive oil; set dressing aside.
- Add the sausages, garbanzo beans, bell pepper, onion, celery, and parsley to the potatoes.
- Pour the dressing over the mixture; toss gently until thoroughly coated.
- May serve right away or cover and refrigerate for up to 1 day.
- Bring to room temp before serving.
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