Potato and Sausage Salad.
Potatoes and sausage just go together, especially when dressed with tangy mustard! My Potato and Sausage Salad is the perfect stand alone meal for the upcoming summer holidays. I used small uncured Argentinian chorizo style links, cut in half. But, of course, you can use any type of sausage you prefer. I paired the chorizo with steamed organic golden potatoes, organic scallions, celery and cucumber. My Potato and Sausage Salad is bathed in a mustard forward vinaigrette, thickened with a bit of greek yogurt and seasoned with dill, parsley and a good dash of harissa seasoning. This medley of potatoes and sausage in a pungent mustard dressing is a celebration of taste! Enjoy warm or at room temperature.
6-10 organic golden potatoes, scrubbed, large cut
1 package of chorizo sausage links , grilled or roasted and cut in large pieces
4 organic scallions, finely chopped
4 organic celery stalks, finely chopped
1 organic cucumber, cut lengthwise, then finely chopped
1 teaspoon of dried dill (save some for dressing)
1 tablespoon of dried parsley or several fresh sprigs, finely chopped
1 teaspoon dried harissa seasoning, Frontier( save some for dressing)
Salt and pepper to taste, don’t be shy
1/4 cup extra virgin olive oil
1/4 cup pineapple vinegar, or apple cider vinegar
1/2 cup grainy brown mustard
2 tablespoons greek yogurt
Dash of sherry vinegar
2 small dill pickles, sliced for top
2 hard boiled eggs, quartered for top
Preheat oven to 375 degrees Fahrenheit or start up the grill
Place the sausages in a cast iron skillet and roast for 30 minutes, alternatively grill the sausages, cool and cut them up
In the meantime, steam the potatoes until fork tender
Place the chopped vegetables in a large mixing bowl
Once the potatoes are done, transfer them to the mixing bowl and toss gently
Season the mixture with dill, parsley, harissa , salt and pepper
In a small mixing bowl, combine the oil, mustard, vinegars and yogurt and a little more harissa and dill, blend thoroughly
Gently mix in the cooled sausage pieces into the vegetable medley
Pour the dressing over and gently toss
Transfer the salad to a serving dish and top with sliced pickles and eggs
Enjoy!
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