Barbecue Recipes

POTATO SALAD WITH SAUSAGE

The addition of garlic sausage makes this a substantial salad to serve as part of a buffet5 but if it is to accompany grilled meat or fish you can make it with potatoes alone.

INGREDIENTS
1 pound small waxy potatoes
2—3 tablespoons dry white wine
2 shallots, finely chopped
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh tarragon
6 ounces French garlic sausage
fresh parsley, to garnish
salt and freshly ground black pepper

FOR THE VINAIGRETTE
2 teaspoons Dijon mustard
1 tablespoon tarragon vinegar or white wine vinegar
5 tablespoons extra virgin olive oil

SERVES 4

1. Cook the potatoes in boiling salted water for 10—15 minutes, until tender. Drain them, and refresh under cold running water. Cut them into 1/4-inch slices, place them in a large bowl and sprinkle with the white wine and the chopped shallots.

2. To make the vinaigrette, mix the Dijon mustard and vinegar in a small bowl, then whisk in the olive oil, 1 tablespoon at a time. Season well with salt and freshly ground black and pour over the potatoes.

3. Add the chopped fresh parsley and tarragon to the potatoes in the bowl and toss until well mixed.

4. Slice the garlic sausage thinly and toss with the potatoes. Season with salt and pepper to taste and serve at room temperature, garnished with parsley.