Tested till perfect Purple Chorizo Potatoes
Purple Chorizo Potatoes
Photography by Matthew Kimura

Purple Chorizo Potatoes

Serve this attractive dish at room temperature as a side dish or as a gorgeous potato salad. Purple potatoes are great for soaking up the vinaigrette because of their high starch content, but you can use other starchy potatoes, such as new potatoes or fingerlings.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: March 2008

Recipe5 out of 5 based on 2 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 8

Ingredients

  • 3 lb 3lbpurple potatopurple potatoes, (about 10 medium)
  • 1 tbsp 1tbspvegetable oil
  • 8 oz 8ozsmoked chorizo sausagechorizo sausages or other smoked sausage, diced
  • 6 6green oniongreen onions, thinly sliced
  • 1/3 cup 1/3cupchopped oil-cured black olives

Dressing:

  • 1/3 cup 1/3cupwhite wine vinegar
  • 1 tbsp 1tbspDijon mustard
  • 1 1clove garliccloves of garlic, minced
  • 1 tsp 1tspdried mexican oregano or regular oregano
  • 1/2 tsp 1/2tspsalt
  • 1/4 tsp 1/4tsppepper
  • 1/2 cup 1/2cupvegetable oil
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Preparation

In Dutch oven, cover potatoes with enough salted water to cover by 1 inch (2.5 cm); bring to boil. Reduce heat and simmer for 15 minutes or just until tender but not mushy. Drain and let cool enough to handle; cut into bite-size chunks.

Meanwhile, in skillet, heat oil over medium heat; fry sausage for about 3 minutes or until golden. Drain on paper towel–lined plate.

Dressing: In large bowl, whisk together vinegar, mustard, garlic, oregano, salt and pepper; gradually whisk in oil until blended. Add potatoes; toss to coat. Stir in sausage, onions and olives; serve at room temperature. (Make-ahead: Cover and refrigerate for up to 2 days.)

Nutritional Information Per serving: about

cal 411 pro 10g total fat 28g sat. fat 5g
carb 30g fibre 3g chol 25mg sodium 1,026mg

% RDI:

calcium 3 iron 15 vit A 1 vit C 33
folate 10
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