Cooked, cubed red potatoes sit in the fridge overnight in this absolutely terrific dressing, so you can imagine how wonderful the final salad tastes when, crumbled, cooked sausage, green onions and fresh, chopped parsley are stirred in. Makes six generous
INGREDIENTS (for 7 servings):
- 1 1/2 cups vegetable oil
- 1/2 cup white wine vinegar
- 1/4 cup chopped parsley
- 1 1/2 teaspoons salt
- 1 teaspoon white sugar
- 1 (2 ounce) can anchovy filets
- 2 cloves garlic, minced
- 3 pounds red potatoes
- 1 pound Italian sausage
- 2 cups chopped green onions
- 1/3 cup chopped parsley
- 6 ounces black olives, pitted and halved
- salt and pepper to taste
In a blender, combine the oil, vinegar, parsley, salt, sugar, anchovy fillets and garlic. Puree until smooth.
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and cut into cubes. Pour prepared vinaigrette over potatoes and marinate overnight.
Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
Combine the potatoes and dressing, sausage, green onions, parsley and olives. Toss together well and season with salt and pepper to taste.
Potato Salad Tips