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 |
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
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
- Keywords : Mexican; Sides; Sausages; Potatoes; Boil; Skillet; Make-Ahead; Dijon mustard;









