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.