Barbara Lauterbach

Author of Four Cookbooks

The Splendid Spoonful - from Custard to Crème Brûlée

Fifty Favorite Recipes - Potato Salad

Fifty Favorite Recipes - Pasta Salad

Fifty Favorite Recipes - Chicken Salad

 

Portuguese Potato Salad

There is a large Portuguese population in southern New England, and they have contributed richly to the culinary scene. In my opinion, sausage's are among their greatest contributions, with Linguiça the best known. In trying to determine which sausage to use for this potato salad, I contacted several sausage makers in the area and found that Linguiça and Chouriço sausages rely on basically the same ingredients - pork, garlic, paprika - but vary in taste because of formulas used by sausage makers. Linguiça generally has a mild flavor, while Chouriço is usually hotter. When in doubt, try a spicy Andouille sausage or choose what you like, depending on your heat tolerance. Serves 6 to 8

 

2 pounds Yukon Gold potatoes

2 tablespoons white wine vinegar

1 1/2 tablespoons extra-virgin olive oil

3/4 pound Linguiça or Chouriço sausage, cut into ¼-inch-thick slices and slices halved

1 cup canned garbanzo beans, rinsed and well drained

1/3 cup chopped red bell pepper

1/4 cup red onion

1/4 cup chopped celery

2 tablespoons chopped fresh flat-leaf parsley

 

Dressing

2 tablespoons white wine vinegar

Dash of salt

Freshly ground pepper to taste

1 teaspoon Dijon mustard

1 teaspoon anchovy paste

4 to 5 tablespoons extra-virgin olive oil

 

Cook the potatoes. When cool enough to handle, peel and cut into 1/2-inch cubes. Place in a bowl and sprinkle with the vinegar while still warm.

In a skillet over medium heat, warm the olive oil. Add the sausages and sauté until lightly browned, about 4 minutes. Using a slotted spoon, transfer to paper towels to drain.

To make the dressing, in a small bowl, whisk together the vinegar, salt, and pepper until the salt dissolves. Whisk in the mustard and anchovy paste until blended. Gradually whisk in 4 tablespoons of the olive oil until an emulsion forms. If the dressing is too thick, whisk in the remaining 1 tablespoon olive oil. Set aside.

Add the sausages, garbanzo beans, bell pepper, onion, celery, and parsley to the potatoes. Pour the dressing over all and toss gently but thoroughly.

Serve immediately, or cover and refrigerate for up to 1 day. Bring to room temperature before serving.

Potato Salad Recipe Chicken Salad Recipe Pasta Salad Recipe Crème Brûlée Recipe Cooking in France

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