Best Recipes Ever - Purple Chorizo Potatoes

Serve this attractive dish at room temperature as a side dish or as a gorgeous potato salad. Purple potatoes are great for soaking up the vinaigrette because of their high starch content, but you can use other starchy potatoes, such as new potatoes or fingerlings.

Ingredients:

3 lb (1.4 kg) purple potatoes, (about 10 medium)
1 tbsp (15 mL) vegetable oil
8 oz (227 g) smoked chorizo sausages or other smoked sausage, diced
6 green onions, thinly sliced
1/3 cup (75 mL) chopped oil-cured black olives
Dressing:
1/3 cup (75 mL) white wine vinegar
1 tbsp (15 mL) Dijon mustard
1 clove garlic, minced
1 tsp (5 mL) dried Mexican oregano or regular oregano
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
1/2 cup (125 mL) vegetable oil

Preparation:

In Dutch oven, cover potatoes with enough salted water to cover by 1 inch (2.5 cm); bring to boil. Reduce heat and simmer for 15 minutes or just until tender but not mushy. Drain and let cool enough to handle; cut into bite-size chunks.

Meanwhile, in skillet, heat oil over medium heat; fry sausage for about 3 minutes or until golden. Drain on paper towel–lined plate.

Dressing: In large bowl, whisk together vinegar, mustard, garlic, oregano, salt and pepper; gradually whisk in oil until blended. Add potatoes; toss to coat. Stir in sausage, onions and olives; serve at room temperature. (Make-ahead: Cover and refrigerate for up to 2 days.)

Servings: 8

Tags: black olives, chorizo sausage, Dijon mustard, garlic, green onions, Mexican oregano, pepper, purple potatoes, salt, vegetable oil, white wine vinegar