Total Time
1hr 19mins
Prep 1 hr 15 mins
Cook 4 mins

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

Ingredients Nutrition

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.
Most Helpful

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