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Fare With A Flair: A hearty offering for summer's salad days

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I’ve had my first spring weekend of cooking and eating outside. What a treat and what a great start to the many outdoor meals that will be enjoyed in coming months. 

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I immediately start thinking of all the salads I’ll want to make as I look forward to the local produce that will grace market stands.

Top of mind is often potato salad. Every year, I challenge myself to come up with a new version of this classic.  

This year’s version, featuring smoked sausage and dill pickles, is a hearty salad that will satisfy the most robust appetite. 

jill@jillstable.ca

Twitter.com/jillstable


Sausage Potato Salad

(Serves  8)

2-1/2 lbs. (1.25 kg) small new potatoes, cut in half

1/2 sweet onion, finely diced

2 dill pickles finely diced

1 stalk celery, diced

6-8 oz. (150-250 g) smoked sausage (like Kielbasa), cut in half lengthwise twice, then in 1/4-inch (6 mm) pieces

1/4 cup (50 ml) chopped parsley

Dressing

4 tbsp (50 ml) cider vinegar

4 tbsp (50 ml) mayonnaise

2 tbsp (25 ml) pickle juice

2 tbsp (25 ml) grainy Dijon mustard

1/3 cup (75 ml) extra virgin olive oil

Salt and pepper to taste

Directions:

1. Boil potatoes in salted water until just tender, cool completely.

2. While potatoes cook, make dressing by whisking together vinegar, mayonnaise, pickle juice and mustard in large mixing bowl. Slowly whisk in olive oil. Add onions, pickles and celery.

3. Add cooled potatoes, sausage and parsley. Stir to combine.

4. Season with salt and pepper to taste. Serve immediately or refrigerate.

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