Warm Potato Salad With Chorizo

Author: Canadian Living

We've paired this traditional salad with chorizo sausage. It has never tasted better.

  • Portion size 4 servings

Ingredients

  • 2 lbs Yukon Gold potatoes (unpeeled)
  • 3 eggs
  • 2 tablespoons olive oil
  • 1 chorizo sausage sliced
  • 1 onion diced
  • 3/4 cups vegetable broth
  • 1/4 cup white wine vinegar
  • 1/2 cup chopped green onion
  • 2 tablespoons grainy mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Method

In large pot of boiling salted water, cook potatoes until fork-tender, 20 to 25 minutes. Drain and let cool enough to handle. Cut into thick slices and transfer to large bowl.

Meanwhile, in separate saucepan, cover eggs with cold water; bring to boil. Remove from heat; cover and let stand for 12 minutes. Drain; run under cold water until cooled. Peel and thinly slice; add to potatoes.

Meanwhile, in large skillet, heat oil over medium heat; cook chorizo, stirring occasionally, until browned, 3 to 4 minutes. With slotted spoon, add to potatoes.

In same skillet, cook onion, stirring occasionally, until golden, 6 to 8 minutes. Add broth and vinegar; bring to boil. Pour over potato mixture. Add green onions, mustard, salt and pepper; toss gently to coat.

Nutritional facts Per serving: about

  • Sodium 1076 mg
  • Protein 13 g
  • Calories 376.0
  • Total fat 17 g
  • Potassium 917 mg
  • Cholesterol 176 mg
  • Saturated fat 4 g
  • Total carbohydrate 43 g

%RDI

  • Iron 20.0
  • Fibre 0.0
  • Folate 21.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 6.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 8.0
  • Vitamin C 42.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Warm Potato Salad With Chorizo