Best Portuguese Fusion Potato Salad Recipes

Portuguese Style Redskin Potato Salad With Tomatoes and Garlic image

Provided by PalatablePastime

Categories Potato

Time 40m

Yield 3-4 serving(s)

Number Of Ingredients 9

1 medium onion, thinly sliced
4 garlic cloves, finely chopped
3 tablespoons olive oil
2 cups coarsely chopped tomatoes
4 -5 medium red potatoes (don't need to peel)
1/2-1 teaspoon salt
1/2 teaspoon freshly cracked pepper
2 tablespoons red wine vinegar
1/4 cup chopped cilantro leaf

Steps:

In a skillet, saute the onion, and garlic until onion is translucent, 4-5 minutes or so.
Stir in the tomatoes, followed by the potatoes, along with the salt and pepper (amounts are really to suit your taste).
Cover, turn heat to low, for about 15 minutes, or as soon as the potatoes become tender.
Uncover, raise heat to medium, and cook down the sauce until thickened, and mostly cooked away.
Remove from heat, check the salt again, and add the cilantro and vinegar.
Serve at room temperature.

Nutrition Facts : Calories 368, Fat 14.2, SaturatedFat 2, Sodium 413.4, Carbohydrate 55.2, Fiber 7, Sugar 7.6, Protein 7.1

Portuguese Potato Salad image

Provided by ratherbeswimmin

Categories Pork

Time 1h19m

Yield 6-8 serving(s)

Number Of Ingredients 15

2 lbs yukon gold potatoes, boiled until tender
2 tablespoons white wine vinegar
1 1/2 tablespoons extra virgin olive oil
3/4 lb linguica sausage or 3/4 lb chorizo sausage, cut into 1/4-inch thick slices and halved
1 cup canned garbanzo beans, rinsed and well drained
1/3 cup chopped red bell pepper
1/4 cup chopped red onion
1/4 cup chopped celery
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons white wine vinegar
salt, to taste
fresh ground pepper, to taste
1 teaspoon Dijon mustard
1 teaspoon anchovy paste
4 -5 tablespoons extra virgin olive oil

Steps:

When potatoes are cool enough to handle, peel and cut into 1/2-inch cubes.
Place potato cubes in a bowl; sprinkle with vinegar while they are still warm.
In a large skillet over medium heat; add the olive oil and let it get heated.
Add the sausages; stir/saute for about 4 minutes or until lightly browned.
Use a slotted spoon and transfer sausages to a paper-towel lined plate.
To make the dressing: in a small mixing bowl, whisk the vinegar, salt and pepper together until the salt dissolves.
Whisk in the mustard and anchovy paste until well blended.
Gradually whisk in 4 tablespoons olive oil until an emulsion forms.
If the dressing is too thick, go ahead and whisk in the remaining olive oil; set dressing aside.
Add the sausages, garbanzo beans, bell pepper, onion, celery, and parsley to the potatoes.
Pour the dressing over the mixture; toss gently until thoroughly coated.
May serve right away or cover and refrigerate for up to 1 day.
Bring to room temp before serving.