Portuguese Potato Salad Recipe

Name: Portuguese Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 3/4 lb 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

Servings: persons

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 3/4 lb 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

1
When potatoes are cool enough to handle, peel and cut into 1/2-inch cubes.
2
Place potato cubes in a bowl; sprinkle with vinegar while they are still warm.
3
In a large skillet over medium heat; add the olive oil and let it get heated.
4
Add the sausages; stir/saute for about 4 minutes or until lightly browned.
5
Use a slotted spoon and transfer sausages to a paper-towel lined plate.
6
To make the dressing: in a small mixing bowl, whisk the vinegar, salt and pepper together until the salt dissolves.
7
Whisk in the mustard and anchovy paste until well blended.
8
Gradually whisk in 4 tablespoons olive oil until an emulsion forms.
9
If the dressing is too thick, go ahead and whisk in the remaining olive oil; set dressing aside.
10
Add the sausages, garbanzo beans, bell pepper, onion, celery, and parsley to the potatoes.
11
Pour the dressing over the mixture; toss gently until thoroughly coated.
12
May serve right away or cover and refrigerate for up to 1 day.
13
Bring to room temp before serving.

1205

kcal

Calories

106

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 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 3/4 lb chorizo sausage, cut into 1/4-inch thick slices and halved, and more.

Yes, Portuguese Potato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Portuguese Potato Salad

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