Portuguese Potato Salad

Ingredients

• 2 lbs yukon gold potatoes, boiled until tender
• 2 tablespoons white wine vinegar
• 1 1/2 tablespoons extra-virgin olive oil
• 3/4 lb linguica sausage or chorizo sausage, cut into 1/4-inch thick slices and halved
• 1 cup canned garbanzo beans, rinsed and well drained
• 1/3 cup chopped red bell pepper
• 1/4 cup chopped red onion
• 1/4 cup chopped celery
• 2 tablespoons chopped fresh flat-leaf parsley

Dressing

• 2 tablespoons white wine vinegar
• salt, to taste
• fresh ground pepper, to taste
• 1 teaspoon Dijon mustard
• 1 teaspoon anchovy paste
• 4-5 tablespoons extra-virgin olive oil

Directions

1. 1

   When potatoes are cool enough to handle, peel and cut into 1/2-inch cubes.

2. 2

   Place potato cubes in a bowl; sprinkle with vinegar while they are still warm.

3. 3

   In a large skillet over medium heat; add the olive oil and let it get heated.

4. 4

   Add the sausages; stir/saute for about 4 minutes or until lightly browned.

5. 5

   Use a slotted spoon and transfer sausages to a paper-towel lined plate.

6. 6

   To make the dressing: in a small mixing bowl, whisk the vinegar, salt and pepper together until the salt dissolves.

7. 7

   Whisk in the mustard and anchovy paste until well blended.

8. 8

   Gradually whisk in 4 tablespoons olive oil until an emulsion forms.

9. 9

   If the dressing is too thick, go ahead and whisk in the remaining olive oil; set dressing aside.

10. 10

    Add the sausages, garbanzo beans, bell pepper, onion, celery, and parsley to the potatoes.

11. 11

    Pour the dressing over the mixture; toss gently until thoroughly coated.

12. 12

    May serve right away or cover and refrigerate for up to 1 day.

13. 13

    Bring to room temp before serving.