| 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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