Potato Salad with Chorizo, Roasted Corn & Creamy Chive Dressing

If you were to judge my family’s food consumption by the amount of recipes I have posted in the last two months (none), you would suspect that we have all wasted away to nothing. The truth of the matter is not that I haven’t been doing a lot cooking, it’s that I haven’t been doing a lot of writing. The reasons (ahem, excuses) are many, but now that the school year is all but wrapped up and my new job is a little less new I am ready to document my adventures in the kitchen yet again.

A lot of the time, my menu is driven by my desire for a single thing or taste. Last night it was chorizo sausage. However, I also felt that this delicious Spanish sausage needed a new approach…you know, freshen it up for summer. And so, another variation on the potato salad was born:

Potato Salad with Chorizo, Roasted Corn & Creamy Chive Dressing

  • 2lb 0r so of new nugget potatoes
  • 1 1/2 c. corn kernels (fresh or frozen, whatever you have time for)
  • 1 red bell pepper
  • 3 large chorizo sausages
  • 1 c. walnut pieces, roasted in a 350 over for about 5 minutes (optional)
  • small bunch of chives, finely chopped

Dressing

  • 3/4 c. plain yogurt (low fat or no fat, whichever you prefer)
  • 1 Tbsp minced garlic
  • 1 Tbsp olive oil
  • 2 Tbsp lemon juice
  • 1 tsp. honey
  • 2 heaping Tbsp of chopped chives
  • salt and pepper to taste

1) Wash your potatoes and if need by, cut into large bite-sized pieces. Steam them until they are fork tender.

2) Meanwhile, grab a large saute pan and add a bit of olive oil. Saute the corn until it starts to colour a deep brown. Season with salt and pepper. Remove the corn and set aside.

3) Chop the chorizo into 1/2 inch slices. Add to the same pan that you sauteed the corn in and give them a turn on the stove top until they too start to get that great browning on the bottoms. Stir and give the other side the same treatment.

4) Wash, seed and chop the bell pepper into matchstrips (on the larger side).

5) Add all of the veggies and chorizo to a large bowl.

6) To whip up the dressing, use either a standing blender or an immersion blender to mix all the ingredients together. The longer it sits before serving, the lovelier the flavour, so if you can do this earlier in the afternoon, great.

7) Add the dressing to the salad and top with the remaining chives. Sprinkle with roasted walnuts if you chose to include them.

Enjoy!

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