TIP: Most chef's and cook's use a Scrap Bowl or sink while they are cooking. It's much easier when you are peeling veggies, fruits or deboning meat to have something right there to put your left overs in. Whenever I'm using breads, fruits or veggies, I try to do this and send them to Dad's chickens. They LOVE scraps and I get the eggs! You can clearly see my Green Scrap bowl and my basket of beautiful fresh fruits and veggies that is my inspiration this week on my counter.
Happy Cooking!
Cajun Potato Salad
Ingredients:
2lbs small red potatoes unpeeled ( I used half red and half Idaho and peeled them because I needed to use up some potatoes that were sprouting)
1/2 cup chopped red onion
2-3 green onions finely chopped/sliced
3 tbs dried parsley or 1/4 cup fresh chopped
6 tbs cider vinegar, divided (I prefer a little less)
1/2 lb precooked kielbasa sausage sliced
4 tbs olive Oil
1 tbs Dijon mustard
2 tbs chopped garlic
Pepper to taste
1/4 to 1/2 tsp cayenne pepper
Directions:
Cook potatoes in boiling salted water for 20 -30 minutes. Do not overcook or they will get mushy like mine did. Drain. Rinse with Cold water to stop the cooking process. Cool completely. Cut into 1/4 inc slices instead of dicing them for a better aesthetic look than mine had. Place in a large bowl. Add onions, parsley, and 3 tbs vinegar. Toss.
In a medium skillet, cook sausage in oil for 5-10 minutes until sausage is browned. Remove but leave oil in the pan. Add mustard, garlic, pepper and cayenne plus remaining vinegar to skillet. Bring to simmer, whisking constantly. Pour over salad; toss gently. Serve hot.
2 comments:
I made this yesterday to go with my pork po' boys, everyone LOVED it. I will definitely make it again. I took down the vinegar a bit like you said to. It came out fantastic.
AWESOME! I'm so excited to hear that! I'm definately going to make it again in a week or two with just a little less vinegar.
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