Portuguese Potato Salad - cooking recipe

Ingredients

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
Dressing
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

Preparation

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.