Chorizo With Warm Potato Salad
2 lb. yellow-fleshed potatoes (such as Yukon Gold) peeled and cubed
Salt
Chorizo links (spanish sausage)
2-6 Tbs. red rice vinegar (or whatever you have, I like rice or red wine)
2-3 Tbs. Dijon mustard
1 Tbs. grated onion
1/4 tsp pepper
1/3 c. evoo
1 Tbs. chopped fresh parsley
In a large saucepan add the potatoes and enough water to cover by 1 inch. Add a pinch of salt and boil over high heat. Reduce heat to med and simmer until softened, about 20 min. Drain, transfer to a bowl and cover to keep warm.
Meanwhile, prick the sausages all over with a sharp knife. Place in large skillet with enough water to reach a 1/4 of the way up sausages. Cook over med-high heat, turning often, until the water evaporates - 15-20 min. Continue cooking, turning until browned all over 5-7 min.
In a small bowl, whisk together vinegar, mustard, onion, parsley, 1/2 tsp salt and the pepper. Slowly pour evoo in, whisking until sauce is thick and emulsified. Pour over the potatoes and stir gently to coat.
My biggest recommendation is TASTE PEOPLE TASTE. Get the flavor you want out of your food! I like it tangy so I add a lot of vinegar and mustard.
Spoon the potato salad onto plate serve sausages on top.
YUMMY
Recipe is a variation of a Rachel Ray recipe - strawberryblush style of course!
Thursday, April 26, 2007