Portuguese Potato Salad

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Can't attest to the authenticity of this recipe but it does produce a nice potato salad.

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Steps

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When potatoes are cool enough to handle , peel and cut into 1 / 2-inch cubes.

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Place potato cubes in a bowl.

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Sprinkle with vinegar while they are still warm.

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In a large skillet over medium heat.

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Add the olive oil and let it get heated.

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Add the sausages.

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Stir / saute for about 4 minutes or until lightly browned.

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Use a slotted spoon and transfer sausages to a paper-towel lined plate.

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To make the dressing: in a small mixing bowl , whisk the vinegar , salt and pepper together until the salt dissolves.

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Whisk in the mustard and anchovy paste until well blended.

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Gradually whisk in 4 tablespoons olive oil until an emulsion forms.

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If the dressing is too thick , go ahead and whisk in the remaining olive oil.

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Set dressing aside.

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Add the sausages , garbanzo beans , bell pepper , onion , celery , and parsley to the potatoes.

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Pour the dressing over the mixture.

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Toss gently until thoroughly coated.

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May serve right away or cover and refrigerate for up to 1 day.

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Bring to room temp bef.

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Ingredients

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yukon gold potatoes, white wine vinegar, extra virgin olive oil, linguica sausage, garbanzo beans, red bell pepper, red onion, celery, fresh flat-leaf parsley, salt, fresh ground pepper, dijon mustard, anchovy paste