Potato Salad a la Cocina California

This recipe is excellent as a one-dish meal, a barbecue side or summer outdoor party dish. Works for serving a large group.  Just the right thing for hungry teens coming out of the pool. Easy too.  No mayo in this potato salad.

Choose your favorite sausage or no sausage. I this case I choose a hot and spicy andouille sausage.

Try air-cured Mexican chorizo thats made for grilling because it’s dry and firm and doesn’t fall apart as does fresh soft chorizo. You’ll only find it in some Mexican butcher shops so don’t pass an opportunity to buy it when you find it.

Let’s get started.

Ingredients

Serves 4

Vinaigrette

2 tablespoons lime juice

2 tablespoons cider vinegar

1 teaspoon dijon mustard

½ teaspoon salt

½ teaspoon fresh ground pepper

½ cup extra virgin olive oil

Salad

1½ lbs red or new potato unpeeled   hint: do no use Russets for salad

3 scallions chopped

12 oz of cherry tomatoes, halved

¼  cup of chopped cilantro

4 sausages grilled and cut into ½ inch circles, about 1 lb  optional

Salt and pepper

Preparation

Vinaigrette

Prepare the vinaigrette first because it’s best to season the cooked potatoes while warm; they’ll absorb more flavor.  Mix all vinaigrette ingredients whisk well.

Salad

Wash and brush the potatoes in water then cut each potato in bite size pieces about 1 inch.  Put the potatoes in a saucepan and add enough water to cover and add 1 teaspoon salt. Bring to a boil and cook until just tender when pierced with a fork.  This will take about 8 to 12 minutes. Drain well and place them in a mixing bowl. Add half of the vinaigrette and gently toss to uniformly season with the vinaigrette.

When potatoes have cooled, add scallions, tomatoes, cilantro and sausage then gently toss.  Drizzle the remaining vinaigrette, toss and taste for salt and pepper.

Plate individually or serve family style.

Buen Provecho

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