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. ---------------------------------------------------------------------------
Nutrition
Ingredients
