Sausage and Potato Salad

Serves: to serve 4

Prep Time: 15 Minutes

Cook Time: 35 Minutes

Ready In: 50 mins

1 lb - red potatoes

1 tablespoon - olive oil

8 oz - kielbasa (or similar sausage)

1 stalk - celery

2 - spring onions

FOR THE DRESSING

½ tablespoon - red wine vinegar

1 level tablespoon - Dijon mustard

1 clove - garlic

- salt and pepper

3 tablespoons - extra-virgin olive oil

Place the potatoes (unpeeled) into a large pan and cover with about 2" (5cm) of salted water. Bring to the boil over medium heat until the potatoes are tender, about 20-25 minutes. Drain the water and allow the potatoes to cool then quarter them and transfer them to a large serving bowl.
Meanwhile, slice the kielbasa into ¼" (6mm) thick rounds. In a large skillet or frying pan, heat the olive oil over medium-high heat, add the kielbasa slices and cook them until brown. When cooked, transfer them to a paper towel to drain off surplus fat, then add them to the bowl with the potatoes.
Finely chop the celery and thinly slice the spring onions. Add these to the potato and kielbasa slices.
For the dressing, peel and crush (mince) the garlic and place in a small bowl along with about ¼ teaspoon of salt and ¼ teaspoon of freshly ground black pepper. Add the vinegar and mustard and mix well. Slowly whisk in the oil in a long steady stream. Add the dressing to the potato mixture and toss to combine. Serve warm or at room temperature.