Portuguese Potato Salad

• 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

1. When potatoes are cool enough to handle, peel and cut into 1/2-inch cubes.
2. Place potato cubes in a bowl; sprinkle with vinegar while they are still warm.
3. In a large skillet over medium heat; add the olive oil and let it get heated.
4. Add the sausages; stir/saute for about 4 minutes or until lightly browned.
5. Use a slotted spoon and transfer sausages to a paper-towel lined plate.
6. To make the dressing: in a small mixing bowl, whisk the vinegar, salt and pepper together until the salt dissolves.
7. Whisk in the mustard and anchovy paste until well blended.
8. Gradually whisk in 4 tablespoons olive oil until an emulsion forms.
9. If the dressing is too thick, go ahead and whisk in the remaining olive oil; set dressing aside.
10. Add the sausages, garbanzo beans, bell pepper, onion, celery, and parsley to the potatoes.
11. Pour the dressing over the mixture; toss gently until thoroughly coated.
12. May serve right away or cover and refrigerate for up to 1 day.
13. Bring to room temp before serving.

gold potatoes, white wine vinegar, extra virgin olive oil, linguica sausage, garbanzo beans, red bell pepper, red onion, celery, flatleaf, dressing, white wine vinegar, salt, fresh ground pepper, mustard, anchovy paste, extra virgin olive oil

Taken from www.food.com/recipe/portuguese-potato-salad-116708 (may not work)