Ingredients
- 1 pound red potatoes (about three potatoes, peeled and cubed)
- 3 tablespoons chicken broth (canned or homemade or white wine)
- 1/2 teaspoon salt
- FOR THE DRESSING
- 2 teaspoons Dijon mustard
- 2 teaspoons red wine vinegar (or white wine vinegar)
- 1/4 teaspoon fresh-ground black pepper
- 1 to 2 garlic cloves, minced
- 1/3 cup olive oil
- Salt and pepper
- FOR THE SAUSAGE
- 3/4 to 1 pound smoked sausage (such as kielbasa, quartered lengthwise and cut crosswise into 1/2-inch slices)
- 2 tablespoons chopped fresh parsley
- Lettuce, of choice (chopped or shredded)
- 1 red onion, chopped
- Feta cheese, cubed (or cheese of choice)
How to Make
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Step 1: FOR THE POTATOES: Put the potatoes in a medium saucepan of salted water. Bring to a boil and cook until the potatoes are just tender (about 15-20 minutes). Drain the potatoes. Slice into about 1-inch cubes or you could slice into slices. Transfer to a bowl. Add the chicken broth and 1/2 teaspoon salt to the warm potatoes and toss gently.
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Step 2: FOR THE DRESSING: Meanwhile, in a large bowl, whisk together the mustard, vinegar, minced garlic and the remaining 1/4 teaspoon salt, and the pepper. Add the oil slowly, whisking.
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Step 3: FOR THE SAUSAGES: Heat 1-2 teaspoons of oil in a skillet Add the smoked sausage and cook, stirring occasionally, until the sausage is browned and warmed through (about 3 minutes). Remove the sausage and drain on paper towels.
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Step 4: TO SERVE: Toss the potatoes with 2 tablespoons of the dressing and the parsley. Toss the romaine into the remaining dressing.
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Step 5: Put the lettuce on plates, sprinkle some red onion over the top of lettuce. Top with the potatoes and sausage, then cubed feta cheese. Serve.
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Step 6: Delicious!
We hope you enjoy this recipe!
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