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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Portuguese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. When potatoes are cool enough to handle, peel and cut into 1/2-inch cubes. | 2. Place potato cubes in a bowl; sprinkle with vinegar while they are still warm. | 3. In a large skillet over medium heat; add the olive oil and let it get heated. | 4. Add the sausages; stir/saute for about 4 minutes or until lightly browned. | 5. Use a slotted spoon and transfer sausages to a paper-towel lined plate. | 6. To make the dressing: in a small mixing bowl, whisk the vinegar, salt and pepper together until the salt dissolves. | 7. Whisk in the mustard and anchovy paste until well blended. | 8. Gradually whisk in 4 tablespoons olive oil until an emulsion forms. | 9. If the dressing is too thick, go ahead and whisk in the remaining olive oil; set dressing aside. | 10. Add the sausages, garbanzo beans, bell pepper, onion, celery, and parsley to the potatoes. | 11. Pour the dressing over the mixture; toss gently until thoroughly coated. | 12. May serve right away or cover and refrigerate for up to 1 day. | 13. Bring to room temp before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
yukon gold potato	2		boiled	302.6007	0.0	67.3202	1.7
white wine vinegar	2	tablespoons		302.6007	0.0	67.3202	1.7
extra virgin olive oil	1 1/2	1/2		302.6007	0.0	67.3202	1.7
linguica sausage chorizo	3/4	lb	cut halved	302.6007	0.0	67.3202	1.7
garbanzo bean	1	cup	canned rinsed drained	756.0	125.9	40.94	12.08
red bell pepper	1/3	cup	chopped	302.6007	0.0	67.3202	1.7
red onion	1/4	cup	chopped	16.0	3.736	0.44	0.04
celery	1/4	cup	chopped	4.04	0.7499	0.1742	0.0429
flat leaf parsley	2	tablespoons	chopped	302.6007	0.0	67.3202	1.7
white wine vinegar	2	tablespoons		302.6007	0.0	67.3202	1.7
salt				-	-	-	-
pepper			ground	-	-	-	-
dijon mustard	1	teaspoon		302.6007	0.0	67.3202	1.7
anchovy paste	1	teaspoon		302.6007	0.0	67.3202	1.7
extra virgin olive oil	4 -5	tablespoons		302.6007	0.0	67.3202	1.7

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.