Potato salad with sausages and Swiss cheese
4 servings
30 minutes
Potato salad with sausages and Swiss cheese is the embodiment of flavor harmony born in Russian cuisine. Tender pieces of potato soaked in aromatic broth with white wine create a rich texture, while Dijon mustard and wine vinegar add zest. Thinly sliced sausages bring richness, and fresh herbs and Swiss Gruyère cheese complete the composition with depth of flavor. This salad is perfect as a hearty standalone dish that can adorn any table or as a refined appetizer. It is especially good in cooler weather when one craves warming yet fresh food.
1
Steam the potatoes using salted water. Keep them steaming for thirty minutes. Do not let them fall apart. While the potatoes are cooking, boil the chicken broth with white wine until just over half evaporates.
- Potato: 700 g
- Salt: to taste
- Chicken broth: 225 ml
- Dry white wine: 75 ml
2
Whisk the mustard with vinegar, starting with drops, then add olive oil in a thin stream while continuing to whisk the sauce. Whisk until smooth.
- Dijon mustard: 10 ml
- Wine vinegar: 60 ml
- Olive oil: 75 ml
3
Cut the cooked potatoes into 3 mm thick slices and place them on a large plate. Drizzle with chicken broth, season with salt and pepper on both sides. Let the broth soak in for about five minutes. Drain any excess. Boil the sausages in the potato water. Remove from water as soon as they are heated and slice them thinly. Combine with the potatoes. Sprinkle with herbs and cheese. Dress with sauce. Mix everything gently. Arrange salad leaves on plates and place the salad on top.
- Potato: 700 g
- Chicken broth: 225 ml
- Salt: to taste
- Ground black pepper: to taste
- Sausages: 115 g
- Tarragon leaves: 10 g
- Green onions: 10 g
- Parsley: 10 g
- Gruyere cheese: 60 g
- Green salad: 4 stems