Warm Potato Salad With Chorizo
This recipe makes 4 servings
|Per serving: about||-|
|total fat||17 g|
|sat. fat||4 g|
- Portion size: 4
We've paired this traditional salad with chorizo sausage. It has never tasted better.
- 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
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