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Cooked by: Chef / Ethnicity: Cajun/Creole cuisine / Last Modified: 3/24/2004 / Number of Servings: 6 |
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Directions: Cook the potatoes in boiling salted water for 20-30 minutes or until
tender; drain. Rinse with cold water; cool completely. Cut into 1/4"
slices; place in a large bowl. Add onions, parsley and 3 tbs. vinegar;
toss.
In a medium skillet, cook sausage in oil for 5-10 minutes or until it
begins to brown. Remove with slotted spoon and add to potato mixture. To
drippings in skillet, add mustard, garlic, pepper, cayenne pepper and
remaining vinegar; bring to a boil, whisking constantly. Pour over the
salad; toss gently. Serve immediately.
| Ingredients:
2 Pound(s) Small red potatoes
1/2 Cup(s) Chopped red onions
1/2 Cup(s) Horseradish sauce
1/4 Cup(s) Fresh parsley, minced
6 Tablespoon(s) Cider vinegar, divided
1/2 Pound(s) Precooked smoked Kielbasa or Cajun sausage, sliced
6 Tablespoon(s) Olive or vegetable oil
1 Tablespoon(s) Dijon mustard
2 Garlic cloves, minced
1/2 Teaspoon(s) Pepper
1/2 Teaspoon(s) Cayenne pepper |
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