Portuguese Potato Salad

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 19mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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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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