Portuguese Potato Salad Recipes

Steps:

• Cut each potato into an even rectangular shape by cutting off the bottom, top, and sides; cut into 1/2-inch cubes.
• Place potatoes in a medium, heavy saucepan. Add enough cold water to cover, season with salt, and bring to a boil.
• Reduce heat and simmer until potatoes are slightly tender, about 10 minutes.
• Remove from the heat and drain potatoes on paper towels.
• In a large saute skillet, heat olive oil over medium heat.
• Add the onions and saute until soft, about 3 minutes.
• Add the garlic and saute for 30 seconds.
• Add the drained potatoes and cook, turning, until browned on both sides, about 10 more minutes.
• The last few minutes, add the smoked paprika and mix.
• I like to get them nice and crispy on the outside. Enjoy!

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.

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.

Steps:

• Preheat oven to 240°C or 220°C if using a fan-forced oven.
• Toss the chopped potatoes in half of the oil in a shallow baking dish.
• Roast the potatoes, uncovered for about 30 minutes, or until they are lightly browned.
• Meanwhile heat the remaining 4 teaspoons of oil in a large frying pan. Cook the garlic and onion , stir, until the onion softens. A few minutes.
• Add the tomatoes, paprika and thyme to the onions. Cook about a minute, until the tomato softens.
• Add the stock and piri piri sauce to the tomatoes. Bring to the boil. Reduce heat and simmer uncovered for about 10 minutes. stir occassionally. You want the sauce to thicken slightly.
• Remove the potato from the oven. Reduce the oven temperature to 180°C or160°C if using fan-forced.
• Pout the sauce over the potatoes.
• Return the pototoes to the oven and bake, uncovered for another 20 minutes.
• Serve the potatoes sprinkled with the chopped parsley.

Steps:

• In a heavy 10-12 inch skillet, melt the butter and olive oil over med. heat.
• When the foam begins to subside, add the potatoes.
• Turning them frequently with a metal spatula, cook for 15 minutes or until they are tender and golden brown.
• Season with salt and a few grindings of black pepper, then transfer to a heated bowl or platter and serve at once, sprinkled with parsley.