at our cafe, we make pounds of dill potato salad, actually many many pounds. there have been more clients this summer than ever having cookout type events, including, of course, dill potato salad. we try to use farmers’ market potatoes, buying from stevie stevens of argyle. there are eggs, celery, shredded carrots, red onion, mayo, dill, s&p and that’s it. i’m very color-conscious and those colors work. personally, i add chopped tomatoes. yum.
as a subscriber to food network magazine, i have found new joy in food, as well as new ideas. here’s one for you, potato salad with smoked sausage. i happen to love smoked sausage, especially hillshire and this salad sounds like it could work. i would add 1/4 cup ranch dressing also. start with 21/2 pounds new potatoes (about 8 cups), 16 ounces smoked sausage, sliced, 1 medium green bell pepper, chopped, 4 green onions, sliced, 3/4 c. grape tomatoes, halved. for the dressing 1//4 c. vegetable oil, 3 tablespoons white wine vinegar, 2 tablespoons Dijon mustard, 1 teaspoon salt, 1/4 teaspoon pepper. cook the potatoes, until tender, drain. in a skillet, saute sausage til browned, combine dressing ingredients in a large bowl. toss potatoes, sausage and remaining ingredients into dressing. serve immediately or refrigerate. makes 20 side-dish servings (about 1/2 c. each) . if more dressing is needed, add more ranch.
note: when we make our potato salad (usually in the morning), we always all have some….we call it breakfast of champions!
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