| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Cajun | Salads, Potatoes | 6 | Servings |
INGREDIENTS
| 2 | lb | Small red potatoes |
| 1/2 | c | Chopped red onions |
| 1/2 | c | Sliced green onions |
| 1/4 | c | Fresh parsley, minced |
| 6 | tb | Cider vinegar, divided |
| 1/2 | lb | Precooked smoked Kielbasa or Cajun sausage, sliced |
| 6 | tb | Olive or vegetable oil |
| 1 | tb | Dijon mustard |
| 2 | Garlic cloves, minced | |
| 1/2 | ts | Pepper |
| 1/2 | ts | Cayenne pepper |
INSTRUCTIONS
Cook the potatoes in boiling salted water for 20-30 minutes or until tender; drain. Rinse with cold water; cool completely. Cut into 1/4" slices; place in a large bowl. Add onions, parsley and 3 tbs. vinegar; toss. In a medium skillet, cook sausage in oil for 5-10 minutes or until it begins to brown. Remove with slotted spoon and add to potato mixture. To drippings in skillet, add mustard, garlic, pepper, cayenne pepper and remaining vinegar; bring to a boil, whisking constantly. Pour over the salad; toss gently. Serve immediately. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“A lot of kneeling will keep you in good standing.”