Serves 8
INGREDIENTS:
- 1 1/2 pounds baby red potatoes
- 1/4-1/3 large sweet onion (like Vidalia) sliced
- 3 4-inch links chorizo sausage, chopped (usually chorizo is smoked and cured when you buy it so there is no need for cooking)
- 4 large eggs
- 1 1/2 cups frozen peas, defrosted
- approx. 1/4-1/3 cup olive oil
- approx. 2-3 Tbs red wine vinegar (or sherry wine vinegar)
- 2-3 tsp Dijon mustard or more to taste
- salt and pepper to taste
PROCEDURE:
Cook the bag of baby red potatoes and eggs, in the same pot at the same time making sure the pot is large enough to hold enough water to cover everything. Turn the heat to high and just as the water starts to boil, adjust the heat so it's simmering and time the eggs for exactly 12 minutes. Then take just the eggs out of the pot and cool them down under cold running water in a bowl in the sink.
While the potatoes and eggs are cooking, you'll have plenty of time to thinly slice the sweet white onion and also cut the chorizo sausage into bite sized pieces and, if you want, you can peel the casing off of the outside of the sausage before you cut it.
A nice switch from a typical potato salad!
The potatoes are probably going to take a little bit longer than the eggs to cook and you want to use a small knife to check those for doneness and run those under cold water too, then cut them into quarters.
Add the chopped chorizo and thinly sliced onions to a mixing bowl with the quartered, cooled down potatoes and, for the dressing, add 2 parts extra virgin olive oil to 1 part red wine or sherry vinegar with a dollop of Dijon mustard and mix that up.
Lastly, fold in about 1 cup of defrosted frozen peas and the chopped, peeled hard cooked eggs and it's ready to go!
HINTS:
This makes enough to feed 8-10 people as a side and you could easily halve the recipe to feed less.