Ingredients with Measurements:
- 1 pound of small potatoes
- 1/2 pound of cervelat sausage, sliced into thin rounds
- 1/2 cup of diced red onion
- 1/2 cup of diced celery
- 1/4 cup of chopped fresh parsley
- 1/4 cup of chopped fresh dill
- 1/4 cup of olive oil
- 2 tablespoons of white wine vinegar
- 1 tablespoon of Dijon mustard
- Salt and pepper to taste
Special equipment needed:
- Large pot for boiling potatoes
- Mixing bowl
- Whisk
Step-by-step instructions:
1. Wash and scrub the potatoes, then place them in a large pot of salted water. Bring the water to a boil and cook the potatoes until they are tender, about 15-20 minutes.
2. While the potatoes are cooking, prepare the dressing. In a mixing bowl, whisk together the olive oil, white wine vinegar, Dijon mustard, salt, and pepper.
3. Once the potatoes are cooked, drain them and let them cool slightly. Cut them into bite-sized pieces and place them in a large mixing bowl.
4. Add the sliced cervelat sausage, diced red onion, diced celery, chopped parsley, and chopped dill to the mixing bowl with the potatoes.
5. Pour the dressing over the potato mixture and toss everything together until well combined.
6. Taste the salad and adjust the seasoning with salt and pepper as needed.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Serve at room temperature or chilled.
Serving size:
- 4-6 servings
Nutritional information:
- Calories per serving: 320
- Fat: 22g
- Carbohydrates: 22g
- Protein: 10g
Substitutions for ingredients:
- You can use any type of sausage in place of cervelat, such as kielbasa or chorizo.
- If you don't have fresh herbs, you can use dried herbs instead.
Variations:
- Add some chopped hard-boiled eggs to the salad for extra protein.
- Substitute the potatoes with sweet potatoes or roasted butternut squash for a different flavor.
- Add some chopped pickles or capers for a tangy twist.
Tips and tricks:
- Be sure to let the potatoes cool slightly before cutting them, as they will be easier to handle and won't fall apart.
- If you prefer a creamier dressing, you can add a dollop of sour cream or Greek yogurt to the dressing mixture.
Storage instructions:
- Store any leftover salad in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- This salad is best served cold, so there is no need to reheat it.
Presentation ideas:
- Serve the salad in a large bowl or platter, garnished with some extra chopped herbs.
Garnishes:
- Garnish with some extra chopped parsley or dill.
Pairings:
- This salad pairs well with grilled meats or fish.
Suggested side dishes:
- Serve with some crusty bread or a side of roasted vegetables.
Troubleshooting advice:
- If the dressing is too tangy, you can add a bit of honey or sugar to balance it out.
Food safety advice:
- Be sure to wash your hands and all utensils thoroughly before preparing the salad.
Food history:
- Cervelat is a type of sausage that originated in Switzerland and is made from beef, pork, and spices.
Flavor profiles:
- This salad is savory and herbaceous, with a tangy dressing that adds a nice acidity.
Serving suggestions:
- Serve this salad as a main dish for lunch or dinner, or as a side dish for a barbecue or picnic.
Related Categories
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Region: Swiss
Taste: Savory, Tangy, Salty, Herbaceous, Creamy