Portuguese Potato Salad

ratherbeswimmin''s Note:

Can't attest to the authenticity of this recipe but it does produce a nice potato salad.

• Total Time: 1 hrs 19 mins
• Prep Time: 1 hrs 15 mins
• Cook Time: 4 mins

Ingredients:

Servings: 6

• 2 lbs yukon gold potatoes , boiled until tender
• 2 tablespoons white wine vinegar
• 1 ½ tablespoons extra virgin olive oil
• ¾ lb linguica sausage or ¾ 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
• ¼ cup chopped red onion
• ¼ 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:

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.

Reviews

[Chef #329458]

No such thing as Portuguese potatoe salad- must have been an new world invention