Updated 02/27/2013 05:00 AM
Recipe: Potato Salad with Chorizo Sausage, Peppers and Chick Peas
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8 -10 as a side
5- 6 cups 1/2-inch diced potatoes (see hints below)
2 links precooked and smoked chorizo sausage (casings removed and cut into bite size pieces)
1 red or orange bell pepper, deseeded and thinly chopped
1/3 cup chopped green onion
1 15-ounce can chick peas, well drained
1-2 Tbs Dijon mustard
4-5 Tbs extra virgin olive oil
3-4 Tbs sherry vinegar (or red wine vinegar)
salt and pepper to taste
paprika or smoked paprika for garnish
Cook 5-6 cups of 1/2-inch diced potato in just enough water to cover and, once the potatoes have cooked through but before they're overly soft, drain them through a colander in the sink and then spread them out on a large baking tray to cool down.
While the potatoes are cooking and then cooling down, deseed and thinly chop one colorful bell pepper and chop about 1/3 cup of the green part of the green onions, drain one 15-ounce can chick peas and also cut two links of chorizo sausage into bite size pieces......after removing the casings.
Once the potatoes have cooled down, add them to a large mixing bowl and add the chorizo, the green onions, pepper and chick peas....add a dollop of Dijon mustard, 4 Tbs extra virgin olive oil and 3 Tbs sherry vinegar and toss to combine.
Serve it up family style with paprika or smoked paprika sprinkled over the top!
This makes about 8 cups of potato salad....feel free to cut down amounts a bit if you like.
You can cool the potatoes under cold running water but I think cooling them on the baking tray helps them retain a lot more flavor.