Ingredients
Potato Salad
- 2 cups Potatoes peeled and diced small
- 1 TBSP Red onion diced fine
- 2 TBSP Celery diced fine
- 2 TBSP Carrots grated
- 1 tsp Scallions chopped
- 2 TBSP Mayonnaise or more if needed
Chorizo
- 1/2 cup Tomato chopped
- 2 cups Red bell pepper sliced
- 1 cup Red onion sliced
- 2 cloves Garlic chopped
- 1 TBSP Extra-virgin olive oil
- Salt to taste
- Black pepper to taste
- 2 Chorizo sausage links 6oz per link
- 2 Long rolls roll or bun best suited to fit the sausage
- 2 TBSP Yellow mustard your preferred amount
Sparkling Water
- 16 oz Sparkling water cold
Instructions
- Preheat the oven to 400 degrees.
- Prep all of the vegetables.
- Toss tomatoes, peppers, onion, and garlic with olive oil, salt, and pepper and arrange on a baking tray lined with baking paper.
- Place the chorizo sausage on top of the vegetables. Bake for 40-45 minutes, or until chorizo skin is crisp and the vegetables are soft and cooked through.
- Place the diced potatoes in a pot of salted cold water and bring to a boil over medium-high heat. Cook until the potatoes are fork-tender, about 6-8 minutes. Drain well.
- Place the potatoes in a single layer on a plate or baking sheet to allow them to cool more rapidly. Refrigerate to speed up the cooling process.
- Once the potatoes are cooled, mix in the onion, celery, carrot, scallions, and mayonnaise; season with salt & pepper to taste, then serve.
- Split rolls lengthwise by cutting through the top and heat in the oven for two minutes. Pile roast vegetables into each bun and top each with chorizo.
- Drizzle with mustard and serve with potato salad and sparkling water.
Nutrition
Calories: 643kcal | Carbohydrates: 42g | Protein: 25g | Fat: 42g | Saturated Fat: 15g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 101mg | Sodium: 2181mg | Potassium: 480mg | Fiber: 5g | Sugar: 4g | Vitamin A: 443IU | Vitamin C: 11mg | Calcium: 117mg | Iron: 4mg
Chorizo Hot Dog
Ingredients
Potato Salad
- 2 cups Potatoes peeled and diced small
- 1 TBSP Red onion diced fine
- 2 TBSP Celery diced fine
- 2 TBSP Carrots grated
- 1 tsp Scallions chopped
- 2 TBSP Mayonnaise or more if needed
Chorizo
- 1/2 cup Tomato chopped
- 2 cups Red bell pepper sliced
- 1 cup Red onion sliced
- 2 cloves Garlic chopped
- 1 TBSP Extra-virgin olive oil
- Salt to taste
- Black pepper to taste
- 2 Chorizo sausage links 6oz per link
- 2 Long rolls roll or bun best suited to fit the sausage
- 2 TBSP Yellow mustard your preferred amount
Sparkling Water
- 16 oz Sparkling water cold
Instructions
- Preheat the oven to 400 degrees.
- Prep all of the vegetables.
- Toss tomatoes, peppers, onion, and garlic with olive oil, salt, and pepper and arrange on a baking tray lined with baking paper.
- Place the chorizo sausage on top of the vegetables. Bake for 40-45 minutes, or until chorizo skin is crisp and the vegetables are soft and cooked through.
- Place the diced potatoes in a pot of salted cold water and bring to a boil over medium-high heat. Cook until the potatoes are fork-tender, about 6-8 minutes. Drain well.
- Place the potatoes in a single layer on a plate or baking sheet to allow them to cool more rapidly. Refrigerate to speed up the cooling process.
- Once the potatoes are cooled, mix in the onion, celery, carrot, scallions, and mayonnaise; season with salt & pepper to taste, then serve.
- Split rolls lengthwise by cutting through the top and heat in the oven for two minutes. Pile roast vegetables into each bun and top each with chorizo.
- Drizzle with mustard and serve with potato salad and sparkling water.
Nutrition
Calories: 643kcalCarbohydrates: 42gProtein: 25gFat: 42gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 16gTrans Fat: 1gCholesterol: 101mgSodium: 2181mgPotassium: 480mgFiber: 5gSugar: 4gVitamin A: 443IUVitamin C: 11mgCalcium: 117mgIron: 4mg
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