Purple Chorizo Potatoes
Purple Chorizo Potatoes
Photography by Matthew Kimura
This recipe makes 8 servings
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 |
- Portion size: 8
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 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
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
