Hot potato and sausage salad
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | mediums | Potatoes |
| 2 | tablespoons | Olive oil |
| 1 | pounds | Kielbasa -- sliced 1/4\" |
| Thick | ||
| 1 | medium | Onion -- finely chopped |
| 1 | medium | Green pepper -- seeded and |
| Chopped | ||
| 1 | Clove garlic -- minced | |
| ⅓ | cup | Red wine vinegar |
| ⅓ | cup | Beef broth |
| 1 | teaspoon | Salt |
| ⅛ | teaspoon | Seasoned pepper |
| Chopped parsley for garnish | ||
Directions
1. Cook potatoes (unpeeled) in boiling salted water to cover until tender (25 to 35 minutes). Drain; as soon as they are cool enough to handle, slip off skins. Cut potatoes into ½-inch thick, bite-sized pieces. Place in a deep warm bowl.
2. In a large frying pan, heat oil and cook sausage slices, stirring frequently until lightly browned; remove with a slotted spoon and add to potatoes. To fat remaining in pan add onion and green pepper, stirring over medium heat for about 2 minutes. Mix in garlic, vinegar, broth, salt, and pepper. Cook until mixture boils, stirring to loosen sausage drippings.
Boil 1 minute.
3. Pour green pepper mixture over potatoes and mix lightly. Sprinkle with parsley. Serve hot.
Recipe By : the California Culinary Academy File