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Purple Chorizo Potatoes

By The Canadian Living Test Kitchen

Tested till perfect

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Purple Chorizo Potatoes

Purple Chorizo Potatoes
Photography by Matthew Kimura

This recipe makes 8 servings

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Nutritional Info
Per serving: about -
cal 411
pro 10 g
total fat 28 g
sat. fat 5 g
carb 30 g
fibre 3 g
chol 25 mg
sodium 1,026 mg
% RDI: -
calcium 3
iron 15
vit A 1
vit C 33
folate 10

More great recipes from this menu:

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.

Ingredients

  • 3 lb purple potatoes, (about 10 medium)
  • 1 tbsp vegetable oil
  • 8 oz smoked chorizo sausages or other smoked sausage, diced
  • 6 green onions, thinly sliced
  • 1/3 cup chopped oil-cured black olives
  • Dressing:
  • 1/3 cup white wine vinegar
  • 1 tbsp Dijon mustard
  • 1 clove garlic, minced
  • 1 tsp dried mexican oregano or regular oregano
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/2 cup vegetable oil

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.)

Source : Canadian Living Magazine: March 2008

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