Cajun Style Potato Salad Recipe
Recipe: #34092
January 16, 2020
Categories: Side Dishes, Potatoes, Birthday, Easter, Gluten-Free, No Eggs, Non-Dairy, Spicy, more
"I found this recipe in the Readers Digest many years ago, and it was quite a nice way to serve potato's. Served warm this makes for a lovely side. I have cut down the oil to 1/4 cup in this recipe, as the original oil qty was 1/2 cup, but see how you go, you may like to add more oil."
Ingredients
Nutritional
- Serving Size: 1 (252.7 g)
- Calories 596.7
- Total Fat - 47.1 g
- Saturated Fat - 14.6 g
- Cholesterol - 93.8 mg
- Sodium - 2048.6 mg
- Total Carbohydrate - 11.1 g
- Dietary Fiber - 1.7 g
- Sugars - 0.8 g
- Protein - 30 g
- Calcium - 22 mg
- Iron - 2.3 mg
- Vitamin C - 9.7 mg
- Thiamin - 0.9 mg
Step by Step Method
Step 1
Cook the unpeeled potatoes in boiling salted water for 15-20 minutes, or until the potatoes are just tender.
Step 2
Drain and allow the potatoes to cool briefly, then slice and place in a bowl. Add the onions, spring onions, parsley and half the vinegar.
Step 3
Heat the oil in a frying pan and gently brown the chorizo on both sides for about 8 minutes.
Step 4
Add the chorizo, olive oil and pan juices to the potatoes, and mix gently. Briefly heat the remaining vinegar in a pan with the mustard, paprika and cayenne pepper, stirring constantly.
Step 5
Drizzle the mixture over the potato salad and stir in lightly.
Step 6
This salad is best served warm.
Tips
No special items needed.