| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Campanile |
4 |
servings |
INGREDIENTS
| 1 |
kg |
Potatoes. |
| 1 |
|
Morteau saucisson. |
| 2 |
|
Shallots |
| 2 |
tb |
Vinegar. |
| 6 |
tb |
Groundnut oil. |
| 1 |
ts |
Mustard. |
|
|
Salt; pepper. |
INSTRUCTIONS
1 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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