Potato Salad With Sausage
The addition of garlic sausage makes this a substantial salad to serve as part of a buffet, but if it is to accompany barbecued meat or fish you can make it with potatoes alone.
450g/1lb small waxy potatoes
30-45ml/2-3 tbsp dry white wine
2 shallots, finely chopped
15ml/1 tbsp chopped fresh parsley
15ml/1 tbsp chopped fresh tarragon
175g/6oz French garlic sausage
Fresh parsley, to garnish
Salt and freshly ground black pepper
FOR THE VINAIGRETTE
10ml/2 tsp Dijon mustard
15ml/1 tbsp tarragon vinegar or white wine vinegar
75ml/5 tbsp extra virgin olive oil
1. Cook the potatoes in boiling salted water for 10-15 minutes, until tender. Drain them, and refresh under cold running water. Cut them into 5mm/¼in slices, place them in a large bowl and sprinkle with the white wine and the chopped shallots.
2. To make the vinaigrette, mix the Dijon mustard and vinegar in a small bowl, then whisk in the olive oil, 15ml/1 tbsp at a time. Season well with salt and freshly ground black and pour over the potatoes.
3. Add the chopped fresh parsley and tarragon to the potatoes in the bowl and toss until well mixed.
4. Slice the garlic sausage thinly and toss with the potatoes. Season with salt and pepper to taste and serve at room temperature, garnished with parsley.