Ingredients with Measurements:
- 1 pound baby potatoes, halved
- 1/2 pound chistorra sausage, sliced
- 1/2 red onion, thinly sliced
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh chives
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
Special equipment needed:
- Large pot for boiling potatoes
- Large skillet for cooking chistorra
Step-by-step instructions:
1. Boil the potatoes in a large pot of salted water until tender, about 10-15 minutes. Drain and set aside to cool.
2. In a large skillet, cook the chistorra over medium-high heat until browned and crispy, about 5-7 minutes. Remove from heat and set aside.
3. In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, salt, and pepper to make the dressing.
4. In a large mixing bowl, combine the cooled potatoes, cooked chistorra, sliced red onion, chopped parsley, and chopped chives.
5. Pour the dressing over the potato mixture and toss gently to combine.
6. Serve immediately or refrigerate until ready to serve.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Boil potatoes in salted water until tender
- Cook chistorra in a skillet over medium-high heat
Serving size:
- This recipe serves 4-6 people
Nutritional information:
- Calories: 350
- Fat: 25g
- Carbohydrates: 20g
- Protein: 12g
Substitutions for ingredients:
- Baby potatoes can be substituted for any small potato variety
- Chistorra sausage can be substituted for chorizo or any spicy sausage
- Red onion can be substituted for shallots or green onions
- Olive oil can be substituted for any neutral oil
- Red wine vinegar can be substituted for white wine vinegar or apple cider vinegar
- Dijon mustard can be substituted for whole grain mustard or yellow mustard
Variations:
- Add diced avocado or cherry tomatoes for extra flavor and texture
- Substitute the chistorra for grilled chicken or shrimp for a lighter version
- Add a tablespoon of honey to the dressing for a touch of sweetness
Tips and tricks:
- Make sure to slice the chistorra thinly for even cooking
- Let the potatoes cool completely before adding the dressing to prevent it from becoming soggy
- This salad can be served warm or cold, depending on your preference
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days
Reheating instructions:
- This salad can be reheated in the microwave or on the stovetop over low heat
Presentation ideas:
- Serve the salad in a large bowl or on individual plates
- Garnish with extra chopped parsley or chives
Pairings:
- This salad pairs well with grilled meats or fish
Suggested side dishes:
- Serve with a side of crusty bread or a green salad
Troubleshooting advice:
- If the dressing is too thick, add a splash of water to thin it out
- If the potatoes are not cooked through, boil for an additional 5-10 minutes
Food safety advice:
- Make sure to cook the chistorra thoroughly to prevent any foodborne illnesses
Food history:
- Chistorra is a type of sausage that originated in the Basque Country of Spain and is traditionally made with pork and paprika
Flavor profiles:
- This salad is savory and slightly spicy from the chistorra, with a tangy dressing and fresh herbs
Serving suggestions:
- Serve this salad as a main dish or as a side dish at a barbecue or picnic
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Region: Spanish