Tested till perfect Warm Potato Salad With Chorizo

Warm Potato Salad With Chorizo

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

By Soo Kim and The Test Kitchen

Source: Canadian Living Magazine: May 2011

  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 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
To change the number of servings, enter the number, then press "calculate". or reset


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 Information Per serving: about

cal 376 pro 13g total fat 17g sat. fat 4g
carb 43g fibre 4g chol 176mg sodium 1,076mg
potassium 917mg

% RDI:

calcium 6 iron 20 vit A 8 vit C 42
folate 21
All rights reserved. TVA Group Inc. © 2015