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SALAD:Chorizo-Potato Salad




Source of Recipe


billk54


List of Ingredients




2 pounds of red new potatoes
2 ears sweet corn, or 1 cup canned corn, or cooked frozen corn
2 tablespoons mild-flavored olive oil or corn oil
1 large onion, chopped into 1/2-inch pieces
1 large green bell pepper, chopped into 1/2-inch pieces
1 tablespoon mild-flavored olive oil or corn oil
1 pound fresh chorizo sausage
1 large tomato, chopped
2 tablespoons cilantro, snipped
1/2 teaspoon salt
1/2 teaspoon black pepper

Salsa Verde Vinaigrette:
1/2 cup bottled salsa verde (green salsa)
2 tablespoons white wine vinegar
1/4 teaspoon salt
1/4 cup mild olive oil



Recipe



Steam or boil the new potatoes and the ears of corn.
Quarter or half the potatoes leaving the skins intact. Cut the corn kernels off the cobs and measure 1 cup. (If using frozen corn, cook and drain, or drain canned corn.) Place the potatoes and corn kernels in a large serving bowl.

Heat 2 tablespoons oil in a large skillet over medium heat. Add the onion and pepper and cook, turning frequently, until lightly browned. Add them to the potato salad.

Mold the chorizo into 1-inch balls. Heat 1 tablespoon oil in a large skillet over medium heat and cook the sausage balls, turning often, until well-browned and cooked throughout, 8 to 10 minutes. Drain the chorizo on paper towels and add to the potato salad.

Add the tomato, cilantro, salt and pepper to the chorizo-potato salad and toss gently. Whisk the Salsa Verde Vinaigrette, pour over the salad and toss gently to coat. Serve immediately.

Serves 4 to 6.

Salsa Verde Vinaigrette
In a small bowl, combine the salsa verde, vinegar and salt. Whisk in the olive oil. Makes about 3/4 cup.