German Style Potato And Sausage Salad
|Unpeeled potatoes||1 1⁄2 Pound (4 Potatoes, 750 Gram)|
|White vinegar||2 Tablespoon|
|Dill pickle||1 Large, coarsely chopped|
|Finely chopped fresh parsley||1 Tablespoon|
|Finely chopped onion||1 Tablespoon|
|Vegetable oil||2 Teaspoon|
|Smoked sausage||1 Pound (Kielbasa)|
|Light mayonnaise||1⁄2 Cup (8 tbs)|
|German style mustard||1 Tablespoon|
In saucepan of boiling salted water, cook potatoes until tender; drain well. Peel (if desired) and slice. In large bowl, sprinkle warm potatoes with vinegar; stir in dill pickle, parsley and onion. Let cool.
Remove any loose papery layers from garlic head. Place on foil and drizzle with half of the oil; loosely wrap. Grill for 25 to 35 minutes or until softened, turning occasionally.
Peel sausage if necessary; cut in half lengthwise. Brush with remaining oil; grill for 15 to 20 minutes or until browned, turning occasionally. Slice and let cool; add to potatoes.
Squeeze roasted garlic into bowl, discarding any charred pieces; mash until smooth. Stir in mayonnaise, mustard, salt and pepper; pour over potatoes and toss. (Salad can be covered and refrigerated for up to 1 day.) Garnish with tomato wedges.