Yield: 6 Servings
Measure | Ingredient |
---|---|
1½ pounds | Red potatoes of similar |
\N \N | Size |
¼ cup | Dijon mustard |
6 \N | Green onions -- minced |
\N \N | Basic Vinaigrette (see |
\N \N | Recipe) |
⅓ cup | Minced parsley |
½ cup | Dry white wine |
2 cups | Water |
1½ pounds | Sausage (in 4-oz links) |
1. In a large saucepan, cover potatoes with salted water. Bring to a boil over high heat. Reduce heat to maintain a simmer and cook until potatoes are tender when pierced with a knife (20 to 25 minutes). Drain. When potatoes are just cool enough to handle, slice them about ¼ inch thick and place in a bowl. Add mustard and toss gently to mix. Add green onions and vinaigrette. Toss gently but well with your hands. Add ¼ cup of the parsley.
2. In a large skillet over high heat, bring wine and 2 cups water to a boil. Add sausages and cover. Reduce heat to maintain a simmer and cook until sausages are firm and hot throughout (about 15 minutes).
3. Transfer potato salad to a warm platter. Surround with poached sausages.
Garnish with the remaining parsley. Serve immediately.
Recipe By : The California Culinary Academy File