In large pot of boiling salted water, cook potatoes until fork-tender, 20 to 25 minutes. Drain and let cool enough to handle. Cut into thick slices and transfer to large bowl.
Meanwhile, in spearate saucepan, cover eggs with cold water; bring to boil. Remove from heat; cover and let stand for 12 minutes. Drain; run under cold water until cooled. Peel and thinly slice; add to potatoes.
Meanwhile, in large skillet, heat oil over medium heat; cook chorizo, stirring occasionally, until browned, 3 to 4 minutes. wWith slotted spoon, add to potatoes.
In same skillet, cook onion, stirring occasionally, until golden 6 to 8 minutes. Add broth and vengar; bring to boil. Pour over potato mixture. Add green onions, mustard, salt and pepper; toss gently to coat.
Originally Submitted
9/25/2011
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