Picnic Potato Salad         





2-3 lbs potatoes
3/4 lb sausage (linquica, chourico, salami)
1/3 cup olive oil
1/4 cup red wine vinegar
3 cloves garlic, minced
1 teaspoon anchovy paste
1 large red onion, chopped
1/4 cup fresh parsley, chopped
3 stalks celery, finely chopped
1 large red bell pepper, chopped
1/2 teaspoon dijon mustard (optional)
1 cup chick peas or white beans
salt and pepper to taste
1/4 teaspoon dry or 1 teaspoon fresh oregano, chopped
1/4 teaspoon dry or 1 teaspoon fresh basil, chopped
Slice the sausage lengthwise into quarters, then cut each into slices 1/4 inch thick.

Boil the potatoes in their jackets with just enough water to cover, adding 1 teaspoon salt per quart. Bring the water to a boil and reduce to a simmer, continuing to cook until fork tender, about 15 minutes (depending on your potatoes). Drain and return to saucepan, shaking over low heat to reduce some of the moisture.

Remove skins, cut into 3/4 inch cubes and season with salt, pepper, and a few spoonfuls of vinegar.

In a skillet, saute the sausage until done in a few tablespoons of olive oil. When sausages are nearly done, add onions and peppers, bring to high heat just to sear 1-2 minutes. Add remaining ingredients (except oil and vinegar), stir well. Remove from heat. Transfer mixture using a slotted spoon to bowl with potatoes.

Toss all ingredients together in serving bowl or storage container. Taste and adjust seasonings adding salt, pepper, vinegar, and herbs as desired.

Makes a great picnic take-along!