This warm potato salad combines sweet, salty and bitter flavours into a dish which can be a side dish or a meal.
|1 lb||Miniature red skinned potatoes, washed.|
|1 Pkg||Schneider's Smoked Chicken Mild Italian Sausages (4 sausages)|
|1||large spring leek, washed, halved and sliced. You may include the green leafy parts.|
|1.5 tbsp||large tablespoon of old fashioned whole grain Dijon mustard|
|.25 cup||capers, halved and pitted black kalamata olives or caperberries - or any combination of these.|
|.33 cup||high quality olive oil|
|1 tsp||Fresh lemon juice|
|.5 tsp||Fennel seeds - optional|
|Black pepper to taste|
|.5 cup||well chopped leafy bitter greens such as parsley, baby kale or dandelion greens.|
Boil the potatoes in a medium sized pot for about 20 minutes or until tender. Remove when done and drain. Add to serving bowl.
Boil sausages in hot water according to directions - about 5 - 8 minutes. Remove from water when boiled and slice each Sausage into 6-8 pieces. Add to serving bowl.
While the other ingredients are cooking, add half the olive oil to a medium sized frypan and heat to medium high. Add the leeks and the Fennell seed. Still until tender about 10 minutes. Add to the serving bowl.
In a separate bowl, add the mustard, remaining olive oil, the salty condiments (capers or olives), the lemon juice and pepper. Mix well.
Combine the dressing with the rest of the ingredients, mixing well.
Just prior to serving, toss the bitter greens into the potato salad mixing well.
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