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Fuet and Potato Salad Recipe

Ingredients with Measurements:
- 1 pound baby potatoes, halved
- 1/2 cup diced fuet sausage
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh chives
- 1/4 cup diced red onion
- 1/4 cup diced celery
- 1/4 cup diced red bell pepper
- 1/4 cup diced green bell pepper
- 1/4 cup diced cucumber
- 1/4 cup diced cherry tomatoes
- 1/4 cup sliced black olives
- 1/4 cup crumbled feta cheese
- 1/4 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- Salt and pepper to taste

Special equipment needed:
- Large pot
- Mixing bowl
- Whisk

Step-by-step instructions:

1. In a large pot, bring salted water to a boil. Add the halved baby potatoes and cook until tender, about 10 minutes. Drain and let cool.

2. In a mixing bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, salt, and pepper.

3. Add the cooled potatoes, diced fuet sausage, chopped parsley, chopped chives, diced red onion, diced celery, diced red and green bell pepper, diced cucumber, diced cherry tomatoes, sliced black olives, and crumbled feta cheese to the mixing bowl. Toss to combine.

4. Serve chilled or at room temperature.


- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- Serve chilled or at room temperature.
Serving size:
- Serves 4-6 people.

Nutritional information:
- Calories: 290
- Fat: 20g
- Carbohydrates: 23g
- Protein: 7g
- Fiber: 4g

Substitutions for ingredients:
- Instead of fuet sausage, you can use any other cured sausage like chorizo or salami.
- If you don't have red wine vinegar, you can use white wine vinegar or apple cider vinegar.
- If you don't have Dijon mustard, you can use whole grain mustard or yellow mustard.
- You can substitute the vegetables with any other vegetables you have on hand.

Variations:
- Add boiled eggs or grilled chicken for a heartier salad.
- Add roasted red peppers or artichoke hearts for a Mediterranean twist.
- Use sweet potatoes instead of baby potatoes for a different flavor.

Tips and tricks:
- Make sure to cook the potatoes until they are tender but not mushy.
- You can make the salad ahead of time and store it in the fridge until ready to serve.
- If you want a creamier salad, you can add a dollop of Greek yogurt or sour cream to the dressing.

Storage instructions:
- Store the salad in an airtight container in the fridge for up to 3 days.

Reheating instructions:
- This salad is best served cold or at room temperature, so there is no need to reheat it.

Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with extra chopped herbs or crumbled feta cheese.

Garnishes:
- Chopped herbs
- Crumbled feta cheese

Pairings:
- This salad pairs well with grilled meats or fish.

Suggested side dishes:
- Crusty bread
- Grilled vegetables

Troubleshooting advice:
- If the salad is too dry, you can add more olive oil or vinegar to the dressing.
- If the salad is too salty, you can rinse the potatoes under cold water before adding them to the salad.

Food safety advice:
- Make sure to wash all vegetables before using them.
- Store the salad in the fridge until ready to serve to prevent bacteria growth.

Food history:
- Fuet is a type of Catalan sausage that is made from pork and flavored with garlic and black pepper.

Flavor profiles:
- The salad is savory and tangy with a hint of sweetness from the vegetables.

Serving suggestions:
- Serve the salad as a side dish or as a light lunch.

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Region: Spanish

Taste: Savory, Tangy, Salty, Spicy, Herbal