A refreshing new recipe for an old favorite. Crunchy celery, pickled red onions and creamy mustard dressing instead of mayonnaise make this salad a perfect bring-along dish to an “al fresco” summer dinner.
Yield: 4 servings
Time: 30 minutes
Ingredients:
Quick Red Onion Pickle
- 1 medium sized red onion, thinly sliced
- 1/2 cup (120 ml) apple cider vinegar
- 1 Tbsp sugar
- 1 tsp salt
- 1 cup (240 ml) of warm water
Salad
- 1 lb (450 g) Yukon golden potatoes, unpeeled and sliced into 3/8 inch (1 cm) thick rounds
- 1/2 lb (225 g) cooked andouille sausage or kielbasa, sliced into 3/8 inch (1 cm) rounds
- 2 tender celery stalks with leaves attached, sliced thinly
- 2 tsp Dijon mustard
- 1 large garlic clove, finely minced
- 3 Tbsp red vinegar, or to taste
- juice of 1 lemon or to taste
- salt and freshly ground pepper
- 1/2 tsp sugar or to taste
- 1/3 cup (80 ml) extra virgin olive oil
- 2 Tbsp flat-leaf parsley, finely chopped not minced
- 2 scallions, cut into ribbons
Preparation:
Start by preparing the quick red onion pickle. Whisk all ingredients, except the red onion slices in a small bowl until sugar and salt are dissolved. Add the onion slices and let them sit while you prepare the rest of the ingredients. Drain onion well before adding it to the salad.
Bring water to a boil in a saucepan large enough to hold the potato slices. Add the potatoes and cook over medium-high heat for about 5-8 minutes or until slices are just tender. Drain potato slices, pat them dry with kitchen towels and put them in a bowl. Toss them gently with a bit of olive oil so that slices do not stick together. Set aside. While the potatoes are cooling, prepare the mustard dressing.
Whisk the mustard, vinegar, lemon juice, garlic, salt, pepper and sugar in a small bowl. Drizzle in the olive oil while whisking constantly. The dressing should have a creamy and silky consistency. Let it sit for a few minutes to allow flavors to mingle. Add sausage rounds, celery, parsley, scallions and pickled red onion to the potatoes. Drizzle dressing over the salad and toss it gently to avoid potatoes breaking too much. Adjust seasoning if necessary, and let potatoes absorb the dressing until ready to serve.
