2 T. Dijon-style mustard
1/3 C. white-wine vinegar or champagne vinegar
1 t. salt
2 shallots, minced
3/4 C. olive oil
Prepare the dressing. In a small bowl combine mustard, vinegar and salt; stir to
combine. Stirring constantly, add 3/4 cup oil in a thin stream. Set aside.
Warm Potato, Cabbage and Kielbasa Salad with Mustard Dressing
1 T. olive oil
1 1/2 lbs. white potatoes, cut into 3/4-inch wedges
1 lb. kielbasa
1/2 large head of green cabbage, cored and shredded
2 t. caraway seeds
1 bunch green onions, thinly sliced; include 1/2 of dark green stalks
salt and pepper to taste
optional garnish: sprigs of fresh parsley
Place potatoes in a large pot or Dutch oven and cover with water. Bring to boil
on high heat. Reduce to simmer, cover and simmer 10 minutes. Add kielbasa and
cook until potatoes are just tender and sausage is heated through. Remove
sausage and place on cutting surface. Drain potatoes and place in large bowl.
Pour 1/2 cup of dressing on potatoes and gently toss.
Heat 1 tablespoon oil in large pot on medium-high heat (you can use the same pot
as long as no water remains). Add cabbage.
Stir and cook on medium-high heat until wilted, adding a little water if needed
to prevent sticking and browning, about 4 to 5 minutes. Remove from heat and
toss with remaining dressing and caraway seeds. Taste and add salt and pepper if
Cut sausage into 1/4-inch slices. Add sausage and green onions to potatoes.
Gently toss. Taste; add salt and pepper as needed.
Presentation: Arrange cabbage around the edge of platter. Place potato-sausage
mixture in center. Garnish with Italian parsley.
Makes 6 servings.