We've paired this traditional salad with chorizo sausage. It has never tasted better.
- Portion size 4 servings
- Credits : Canadian Living Magazine: May 2011
MethodIn 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
- Iron 20.0
- Folate 21.0
- Calcium 6.0
- Vitamin A 8.0
- Vitamin C 42.0