Purple Chorizo Potatoes
44 people added this to their Recipe Box
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.
Servings: 8
Ingredients:
| 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 | 1026 mg |
| % RDI: | - |
| calcium | 3% |
| iron | 15% |
| vit A | 1% |
| vit C | 33% |
| folate | 10% |
Suggested Recipes
-
3 lb (1.5 kg) purple potatoes (about 10 medium)
1 tbsp (15 mL) vegetable oil
8 oz (250 g) smoked chorizo or other smoked sausage, diced
6 green onions, thinly sliced
1/3 cup (75 mL) chopped oil-cured black olives
Dressing:
1/3 cup (75 mL) white_wine_vinegar
1 tbsp (15 mL) dijon mustard
1 clove garlic, minced
1 tsp (5 mL) dried Mexican or regular oregano
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
1/2 cup (125 mL) 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.)
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.)
Tags:
Side Dish; Mexican; Vegetables; Meat-Pork; Boil/Simmer; Skillet; Make-Ahead;
Source
Canadian Living Magazine: March 2008
For more great recipes when you're on the go, get Canadian Living Mobile! Access Canadian Living's Tested Till Perfect recipes anytime, anywhere -- and best of all, it's FREE! Get it now: visit m.canadianliving.com on your BlackBerry® or iPhone™.
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »