We have a new agreement, Speedy and I. If it rains, I cook lunch and dinner. If it does not, I cook lunch and we can have leftovers or sandwiches for dinner. It’s not a permanent arrangement but only until the extreme humidity lets up. In this heat, I just don’t feel too inspired to cook and one cooked meal a day is better than sandwiches for both lunch and dinner.
It rained today. This sausage and potato salad was lunch; dinner was chicken binakol.
I used two kinds of sausages for this salad — garlic sausage and Spanish chorizo. Of course, you can use just about any kind of sausage except the ones that come out of a can. But if using a not too richly flavored sausage variety, I recommend that you pair it with another variety that has very bold flavors. Spanish chorizos — Bilbao, Iberico or similar kinds — are especially ideal.
- 300 grams potatoes cut into 1 and 1/2-inch cubes (peeling is optional)
- 1 tablespoon salt
- 1 teaspoon vinegar
- 1/3 cup sweet peas
- 1 teaspoon olive oil
- 75 grams Spanish chorizo sliced into rings
- 150 grams garlic sausages sliced into rings
- 1 red onion thinly sliced
- 2 tablespoons plain mustard
- 2 tablespoons honey
- freshly ground black pepper
- scallions (optional), thinly sliced
- Cook the potatoes in boiling water with the salt and vinegar. After 10 minutes of cooking, add the peas. Cook for another 3 to 5 minutes or until the potatoes are just done. Drain, shock in iced water, drain again and set side.
- Heat the olive oil in a frying pan.
- Cook the chorizo slices over medium heat until until they render fat.
- Add the garlic sausages. Cook until the edges start to brown. Turn off the heat.
- Add the onion slices, potatoes and peas. Toss to coat the potato cubes with the flavorful fat.
- Pour in the mustard and honey. Toss to distribute evenly.
- Add in some pepper and scallions, if using. Toss a few more times and serve.
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