| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Campanile |
4 |
Servings |
INGREDIENTS
| 1 |
kg |
Potatoes. |
| 1 |
|
Morteau saucisson. |
| 2 |
|
Shallots |
| 2 |
T |
Vinegar. |
| 6 |
T |
Groundnut oil. |
| 1 |
t |
Mustard. |
|
|
Salt, pepper. |
INSTRUCTIONS
Put the saucisson in a saucepan of cold water. Do not add salt. Cook
over a medium heat for 15 minutes. 2 Wash and scrub the potatoes, but
do not peel. Boil in lightly-salted water until cooked. 3 Prepare a
vinaigrette sauce in a large bowl, mixing together the mustard,
vinegar, oil, salt and pepper. Peel and finely chop the shallots, and
add to the vinaigrette. 4 When the potatoes are cooked, strain them
and peel while still hot. Slice them in rings and toss them carefully
in the vinaigrette. 5 Cut the saucisson in rings and serve hot, with
the potatoes as a salad. Campanile tip: Prick the saucisson in
several places to prevent it bursting when cooked. Converted by
MC_Buster. Converted by MM_Buster v2.0l.
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