Warm Potato Salad With Chorizo
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 376 |
| pro | 13 g |
| total fat | 17 g |
| sat. fat | 4 g |
| carb | 43 g |
| fibre | 4 g |
| chol | 176 mg |
| sodium | 1,076 mg |
| potassium | 917 mg |
| % RDI: | - |
| calcium | 6 |
| iron | 20 |
| vit A | 8 |
| vit C | 42 |
| folate | 21 |
- Portion size: 4
We've paired this traditional salad with chorizo sausage. It has never tasted better.
Ingredients
- 2 lb 2lbYukon Gold potatoYukon Gold potatoes, (unpeeled)
- 3 3eggeggs
- 2 tbsp 2tbspolive oil
- 1 1chorizo sausagechorizo sausages, sliced
- 1 1oniononions, diced
- 3/4 cup 3/4cupvegetable broth
- 1/4 cup 1/4cupwhite wine vinegar
- 1/2 cup 1/2cupchopped green oniongreen onions
- 2 tbsp 2tbspgrainy mustard
- 1/4 tsp 1/4tspsalt
- 1/4 tsp 1/4tsppepper
Preparation
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.
Source : Canadian Living Magazine: May 2011
