Warm Sausage and Potato Salad

Serves 4

The following may sound complicated and seem time staking, but honestly, it’s not.  It’s a breeze to make and delicious.  It’s great for anytime of the year.  So give it a try and enjoy.

 

Ingredients and directions in Four Parts:

 

For the potatoes:

1. 1 Lb. tiny boiling potatoes unpeeled and cut in 1/4 inch slices or the slightly larger white Yukons or something similar, peeled, cut in half and then cut cross wise in 1/4 inch slices.
2. 3 Tblsp. chicken broth
3. 1/4 Tsp. salt
4. Directions: Boil until potatoes are JUST tender (maybe 10-15 minutes). Drain, put in stainless or glass bowl and add the broth and salt.  Let set while you do the rest.

 

For the dressing:

1. 2 Tsp. Dijon mustard
2. 1 ½ Tsp. red or white wine vinegar (I used sauvignon blanc vinegar)
3. 1/4 Tsp. ground pepper
4. 1/3 C. olive Oil
5. 1/4 Tsp. salt
6. (I doubled this delicious recipe so as to have left over dressing for other use)
7. 7.       Directions: Place ingredients in a blender or processor and process till smooth or if you wish, you can just whisk it all.

 

For the Sausages:

1. 1/2 Lb. smoked sausage such as Kielbasa, quartered lengthwise and cut crosswise in 1/2 –inch slices.  French garlic sausages are the best if you can find them.
2. Directions: In a large non-stick skillet, place sausage slices and over medium heat cook, stirring occasionally, until the slices are brown and warmed through—about 3 minutes. Remove the slices and drain on a paper toweled plate.  Place aside.

 

For the Salad:

1. 1 head of Romaine (torn into small pieces and well rinsed)
2. 1/2 C. chick peas—if not freshly cooked, canned drained and well rinsed.
3. 2 Tblsp. green Spanish sliced with pimento olives
4. 2 Tblsp. chopped parsley

 

To Serve:

1. Toss the potatoes with 2 Tblsp. of the dressing and the parsley.
2. Toss the romaine with the remaining dressing.
3. Put the lettuce on plates, top with the chick peas, potatoes, and olives and finally the sausage slices.
4. Serve with fruity Beaujolais.

For easy access and printing of this and past recipes, visit Margot’s blog http://blog.tempinnkeeper.com  Call Margot for personal cooking help or hosting

 @ 721-3551.Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share.