Warm Potato Salad With Swiss Cheese And Garlic Sausage Recipes

Steps:

• In a large saucepan, place the sausage and enough cold water to cover by 2 inches. Bring to a gentle simmer and cook until tender and cooked through, about 30 minutes. Do not let boil. Remove the pan from the heat and let the sausage sit in the hot liquid for 5 minutes. Transfer the sausage to a platter to cool slightly.
• Meanwhile, in another large saucepan, place the potatoes, kosher salt, and enough water to cover by 2 inches. Bring to a boil. Reduce the heat to a low boil and cook until the potatoes are tender yet still firm, 15 to 20 minutes. Drain and let cool slightly. Slice into 1/4-inch thick rounds and place in a large salad bowl. Sprinkle with the white wine while still warm.
• In a mixing bowl, whisk together the Dijon mustard, white wine vinegar, shallots, garlic, salt, and pepper. While whisking, add the oil in a steady stream and whisk until the vinaigrette is thick and emulsified. Adjust the seasoning, to taste. Pour over the potatoes and gently toss to coat.
• Slice the sausage into 1/4-inch thick rounds and add to the potato mixture. Add the chopped parsley and pistachios, and toss gently to combine. Garnish with chervil or baby parsley sprigs and serve warm.

Steps:

• Boil the potatoes in a small pot with plenty of water for about 20 minutes, or until tender. After about 10 minutes, prick the sausages and put them in a small skillet that you've rubbed with oil. Brown on both sides, and cook slowly, turning occasionally, for a total of about 20 minutes. Meanwhile, make the dressing by mixing all the dressing ingredients in a bowl. When the potatoes are ready, drain them and cut them into fairly thick slices (no need to peel them, unless you prefer to). Toss the warm potatoes with the vinaigrette. At this point, the sausages should be ready. Remove them to a plate, and add a splash of red wine to the pan, cooking it down quickly until it is syrupy. Pour this bit of pan juice over however much of the sausage you plan to eat right away, and serve it to yourself with the warm potato salad.
• Second Round
• I've deliberately called for more sausage here than I would eat in one sitting, because I like to have some cooked sausage in the fridge to use in a frittata or an omelet or a hearty soup, or to add to a pasta sauce. It's very handy. So determine for yourself how much sausage you want to cook.

Steps:

• In a large pot of boiling water, cook potatoes until they are tender. In a large bowl whisk together the vinegar and the mustard. Season with salt & pepper. Whisk in the olive oil a third at a time until it binds together. Add the warm, drained potatoes and toss to coat. Let the potatoes sit for 10 minutes or longer to absorb the flavor of the dressing. Add the scallions and parsley and toss to coat. Season well with salt & pepper.

Steps:

• Make the dressing. Whisk together the lemon juice, vinegar, mustard, salt, pepper, and garlic. Whisk in the olive oil or the yogurt and olive oil. Taste and adjust seasonings, Set aside.
• Scrub the potatoes and cut into 3/4-inch dice if large. If using fingerlings cut in 3/4 inch slices. Steam above 1 inch of boiling water until tender but not mushy, about 10 to 12 minutes. Remove from the heat and toss while hot in a bowl with salt and pepper to taste, the onions, parsley, goat cheese, and the dressing. Sprinkle the sage over the top and serve.

Steps:

• Place potatoes and 1 teaspoon salt in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, for 10 minutes. Add celery and onion; cook until vegetables are tender, 10-15 minutes. Drain; transfer to a large bowl., Mash potato mixture, gradually adding 3/4 cup cheese, milk, butter, pepper and remaining salt. Transfer to a greased 8-in. square baking pan; sprinkle with remaining cheese. Broil 3-4 in. from the heat until cheese is lightly browned, 5-8 minutes.

Steps:

• Microwave the potato untill it's soft when squeezed, Mine took 8 minute.
• Let it cool a bit.
• Put the well punctured links in the skillet with water to about 1/2 inch deep.
• Add the optional dehydrated onions and fennel seed to the water and bring to a slow boil, for about 15 minute.
• Add a bit more water if it gets dry but let it evaporate as much as it can.
• In the bowl put the diced onion, relish, bell pepper, and celery seed.
• Scoop the cooked potato out of the skin into the bowl.
• Add a couple TBS of the Miracle whip or{You know whose} Real Mayonaise and the splash of lemon juice.
• Mash together in the bowl adding more Mayo as needed to moisten.
• Don't over mash, you'll like it better with some texture.
• Salt N pepper to taste.
• Refrigerate only for the time it takes the links to cook through.
• Plate up everything with a salad and maybe some chutney.
• I used my onion jam (#54605,hint hint).
• The leftover potato salad is great cold Enjoy.

Steps:

• Place potatoes in a large saucepan and cover with water; season with salt. Place saucepan over medium-high heat and bring to a boil; cook until potatoes are easily pierced with a fork.
• Meanwhile, place heavy cream in a small saucepan. Cook over medium heat until reduced to 1/2 cup. Remove from heat and let cool.
• Drain potatoes and transfer to a large bowl. Add mustard and vinegar; season with salt and black pepper. Add onion, celery, eggs, reduced heavy cream, and parsley; mix until well combined. Season with salt and white pepper before serving.

Steps:

• Scrub the unpeeled red potatoes under running water and cut into 1-inch cubes.
• Place in sauce pan with eggs and enough water to cover both by about 1/2 inch.
• Bring to a boil, reduce heat and boil for 11 minutes.
• Drain.
• Peel and chop hard boiled eggs and add to potatoes in a mixing bowl.
• Mix in mayo, using enough to coat all the potatoes evenly. Add mustard and stir to distribute.
• Salt and pepper to taste. I use a lot of salt. Serve warm within the hour or chill for later.

Steps:

• boil potatoes with salt until tender reserving 1/4 cup of water.
• fry bacon until crispy then set aside reserving fat in pan.
• add onion until tender and then add vinegar and potato water and allow to reduce a bit.
• once reduced to desired consistency add to potatoes along with remaining ingredients folding in bits at a time.
• served warm or cold.

Steps:

• Set a steamer basket in a saucepan with 1 inch simmering water. Add potatoes, cover, and steam until potatoes are tender, 15 to 18 minutes. Transfer potatoes to a medium bowl and add olive oil, vinegar, and mustard; toss to combine. Using the large holes on a box grater, grate egg into potatoes. Add onion, season with salt and pepper, and toss to combine.