Tuesday, March 29, 2011

Warm Potato Salad with Garlic Sausage

6 ounces small potatoes or about 12 small potatoes, cooked, see instructions if you need them
½ cup white wine
1 cup chicken stock
6 fresh uncooked Garlic, Italian or Sicilian sausages, cooked and cut in thick slices
3 ounces Swiss cheese, cut in small cubes
1 tablespoon chopped chervil (if you can find it) or dill
1 tablespoon chopped tarragon
¼ cup chopped chives

Mustard and White Wine Vinaigrette:
1 tablespoon Dijon mustard
1/3 cup white wine vinegar
½ cup olive oil
Salt and pepper to taste

1. Cut the cooked potatoes into thick slices. If the potatoes are small, halve or quarter them.
2. Bring the wine and stock to a boil and reduce by two-thirds. Remove from the heat and toss the still warm potatoes into the mix and leave for 10 minutes to infuse.
3. Warm the cooked sausages in a 350ºF oven for 6 minutes in a Bram pot or an ovenproof skillet. Combine the sausages and the potatoes in the pot or skillet.
4. Whisk together the mustard and vinegar. Slowly add the oil and season with salt and pepper to taste. Pour this over the potato mixture; you may not need all of it. Add the cheese and herbs and toss together. Serve the salad in the Bram pot or, if you used a skillet, transfer to a serving bowl. Serve warm.

4-6 servings
Adapted from Simon Rimmer’s Rebel Cook: Bending the Rules for Brilliant Food

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