Poached sausage and warm potato salad
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Red potatoes of similar |
| Size | ||
| ¼ | cup | Dijon mustard |
| 6 | Green onions -- minced | |
| Basic Vinaigrette (see | ||
| Recipe) | ||
| ⅓ | cup | Minced parsley |
| ½ | cup | Dry white wine |
| 2 | cups | Water |
| 1½ | pounds | Sausage (in 4-oz links) |
Directions
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