| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dutch | Salads | 1 | Servings | |
INGREDIENTS
| 3 | lb | Red potatoes |
| 4 | Green onions; sliced | |
| 1/2 | c | Chopped dill pickle |
| 1/4 | c | Chopped fresh parsley |
| 1 | lb | Kielbasa sausage; sliced |
| 1/2 | c | Olive oil; divided |
| 1/4 | c | White wine vinegar |
| 3 | Cloves garlic; pressed | |
| 1 | tb | Chopped fresh or |
| 1 | ts | Dried tarragon |
| 1 | tb | Dijon mustard |
| 1 | ts | Freshly ground pepper |
| 1/2 | ts | Salt |
INSTRUCTIONS
Cook potatoes in boiling water to cover in a Dutch oven 10 to 15 min- utes or until tender; drain and cool slightly. Cut into 1-inch pieces. Combine potatoes, green onions, dill pickle, and parsley in a bowl. Cook sausage in 1 tablespoon oil in Dutch oven over medium-high heat 4 minutes or until browned; drain. Stir into potato mixture. Combine remaining oil, vinegar, and next 5 ingredients in Dutch oven; bring to a boil over medium heat. Pour over potato mixture; toss gently to coat. Yield: 6 servings. Edith Ashins Greenville, Texas Recipe by: Southern Living Posted to MC-Recipe Digest V1 #935 by "Nitro_II " <Nitro_II@classic.msn.com> on Nov 30, 97
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