Recipes: Potato salad with chorizo and chives

POTATO SALAD WITH CHORIZO AND CHIVES

Serves 8.

Note: Chorizo is a highly seasoned pork sausage available in both Spanish and Mexican varieties. For this salad, use the Spanish type, which is made with smoked pork and is already cooked. Don't use the Mexican one, which is prepared with fresh pork.

For dressing:

• 3 tbsp. white wine vinegar

• 1 tbsp. Dijon mustard

• 1 tsp. salt

• 6 tbsp. olive oil

• 1/3 c. chopped shallots

For potato salad:

• 3 tbsp. olive oil

• 8 oz. chorizo, cut into 1/4-in. dice (see Note)

• 2 lb. small (preferably 1 1/2- to 2-in. diameter) red-skin potatoes, scrubbed but not peeled

• 4 hard-cooked eggs, coarsely chopped

• 6 tbsp. chopped chives plus a few whole chives for garnish, optional

• Kosher salt and freshly ground pepper

Directions

Heat 3 tablespoons olive oil in a large heavy skillet over medium heat. Add chorizo and sauté until lightly browned, about 3 to 4 minutes. Leave the chorizo in the skillet but remove pan from heat.

Bring a large pot of salted water to a boil. Add potatoes and simmer until tender but not mushy, about 12 minutes. Drain well and while still warm but cool enough to handle, quarter them. (If the potatoes are larger than 1 1/2 to 2 inches in diameter, cut them into 3/4 inch cubes.) Put potatoes in a nonreactive serving bowl, pour dressing over them, and toss to coat well. Add the chorizo and any oil in the skillet, eggs, chives, 1 teaspoon salt and 1/2 teaspoon black pepper. Mix well. Taste and add more salt and pepper if needed.

Let salad stand at cool room temperature at least an hour for flavors to meld. (Salad can be prepared 6 hours ahead, as the salad improves in flavor; cover and refrigerate. Bring to room temperature for 30 minutes before serving.)

Serve potatoes at room temperature. Garnish the center with a few chive sprigs, if desired.

Nutrition information per serving:

Carbohydrates22 gSaturated fat7 gCalcium45 mg