Smoked Sausage with Potato Salad
A recipe for Smoked Sausage with Potato Salad. Inspired by Alsace, tender potato slices are coated in a light dressing and served with smoked sausages.
Servings 2 Servings
Ingredients
For the Potato Salad:
- 4 waxy potatoes
- 1 red onion very thinly sliced
- A few cornichons chopped into 1/4 inch (5 millimeter) lengths, plus a little of their pickling juice
- 1 tablespoon sweet mustard
- 3 1/2 tablespoons olive oil
- 2 tablespoons Crème Fraîche
- 3 1/2 tablespoons light chicken stock
- Salt and freshly ground black pepper
To serve:
- 2 tablespoons finely chopped parsley and chives
- 1 cooked smoked sausage Alex's local butcher sells pork and beef Polish Kiełbasa śląska that are very delicious, either boiled or slightly scored and roasted in a hot oven
- Sweet mustard
- Horseradish cream recipe in book
Instructions
- Boil the potatoes in a pot of lightly salted water until soft.
- Drain and cool until you can handle them (but try to keep warm as they will absorb the dressing better), peel, and slice across the diameter into slices no smaller than 1/2 inch (1 centimeter) thick.
- Toss the still-warm potatoes in a bowl with the sliced onion and cornichons.
- Add the sweet mustard, olive oil, and crème fraîche, and moisten with a little chicken stock to your preference- more stock will make the salad looser.
- Drizzle a little of the pickle juice from the cornichons jar, to taste.
- Season well with salt and black pepper.
- Mix well and serve warm or at room temperature, sprinkled with the parsley and chives, alongside the hot sausage and the condiments.