Warm Potato Salad with Sausage, Lyon-Style, a recipe from the Worldwide Gourmet

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Warm Potato Salad with Sausage, Lyon-Style Recipe

Recipe

Total time: 30 to 60 minutes

Preparation time: 10 minutes
Cooking time: 45 minutes

Difficulty: Easy

Chef's Note

This warm salad is quick and easy to prepare. In Lyon, the local sausage may be made with truffles or pistachios and is then called cervelas.

Ingredients

Ingredients for 4 servings

- 500 g (18 oz.) pork Dry Sausage

- 1.5 kg (3 lb.) Potatoes

- 4 tbsp. chicken stock

- 4 tbsp. white wine vinegar

- 1/2 tsp. Dijon mustard

- 200 ml (3/4 cup) olive oil

- 2 onions, pricked with a clove

- 3 shallots, minced

- 3 tbsp. chopped parsley

- Salt and pepper

Method

Prick the sausage and boil it over low heat for 45 minutes, uncovered;
meanwhile, peel the potatoes and slice into rounds; place in a pot; cover with water and add a good pinch of salt; cook for 15 minutes; drain and place in a large bowl; pour the hot chicken stock over top and set aside;
in a bowl, combine the vinegar, mustard, salt and pepper; pour over the potatoes; add the olive oil, shallot and parsley; mix gently without breaking the potatoes;
remove the sausage and place on paper towels; remove the skin and slice the sausage; place on top of the potatoes; serve warm.

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