| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| California | 6 | Servings | ||
INGREDIENTS
| 1 1/2 | lb | Red potatoes of similar |
| Size | ||
| 1/4 | c | Dijon mustard |
| 6 | Green onions — minced | |
| Basic Vinaigrette (see | ||
| Recipe) | ||
| 1/3 | c | Minced parsley |
| 1/2 | c | Dry white wine |
| 2 | c | Water |
| 1 1/2 | lb | Sausage (in 4-oz links) |
INSTRUCTIONS
1. In a large saucepan, cover potatoes with salted water. Bring to a boil over high heat. Reduce heat to maintain a simmer and cook until potatoes are tender when pierced with a knife (20 to 25 minutes). Drain. When potatoes are just cool enough to handle, slice them about 1/4 inch thick and place in a bowl. Add mustard and toss gently to mix. Add green onions and vinaigrette. Toss gently but well with your hands. Add 1/4 cup of the parsley. 2. In a large skillet over high heat, bring wine and 2 cups water to a boil. Add sausages and cover. Reduce heat to maintain a simmer and cook until sausages are firm and hot throughout (about 15 minutes). 3. Transfer potato salad to a warm platter. Surround with poached sausages. Garnish with the remaining parsley. Serve immediately. Recipe By : The California Culinary Academy File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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