Portuguese Potato Salad

Total Time: 1 hr 19 mins Preparation Time: 1 hr 15 mins Cook Time: 4 mins

Ingredients

• Servings: 6
• 2 lbs yukon gold potatoes, boiled until tender
• 2 tablespoons 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 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

Recipe

• 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.