Warm Potato Salad With Chorizo
7 people added this to their Recipe Box
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 376376 cal |
| pro | 13 g13g pro |
| total fat | 17 g17g total fat |
| sat. fat | 4 g4g sat. fat |
| carb | 43 g43g carb |
| fibre | 4 g4g fibre |
| chol | 176 mg176mg chol |
| sodium | 1,076 mg1,076mg sodium |
| potassium | 917 mg917mg potassium |
| % RDI: | - |
| calcium | 66 calcium |
| iron | 2020 iron |
| vit A | 88 vit A |
| vit C | 4242 vit C |
| folate | 2121 folate |
We've paired this traditional salad with chorizo sausage. It has never tasted better.
Ingredients
- 2 lb Yukon Gold potatoes , (unpeeled)2 lb Yukon Gold potatoes, (unpeeled)
- 3 eggs 3 eggs
- 2 tbsp olive oil 2 tbsp olive oil
- 1 chorizo sausage , sliced1 chorizo sausage, sliced
- 1 onion , diced1 onion, diced
- 3/4 cup vegetable broth 3/4 cup vegetable broth
- 1/4 cup white wine vinegar 1/4 cup white wine vinegar
- 1/2 cup chopped green onions 1/2 cup chopped green onions
- 2 tbsp grainy mustard 2 tbsp grainy mustard
- 1/4 tsp salt 1/4 tsp salt
- 1/4 tsp pepper 1/4 tsp pepper
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.
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
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