Smoked sausage gives this dish a sophisticated flavour. Make the night before for a perfect light lunch with friends you’d like to please!

For four servings you’ll need

• 4 large potatoes, unpeeled
• 2 Tbsp white vinegar
• 1 large dill pickle coarsely chopped
• 1 Tbsp finely chopped fresh parsley
• 1 Tbsp finely chopped onion
• 9 cloves garlic
• 2 tsp vegetable oil
• 1 lb smoked sausage (kielbasa)
• ½ c mayonnaise
• 1 Tbsp German-style mustard
• ½ tsp salt
• 1/4 tsp pepper

Preparation

• Cook potatoes until tender (about 20 minutes) in large pot of boiling water.
• Drain and slice.
• Place in large bowl, sprinkle with vinegar, stir in pickle, parsley and onion.
• Remove skins from garlic and sausage.
• Cut sausage in half lengthwise and roughly chop garlic.
• Place garlic and sausage in large piece of foil.
• Drizzle with oil, wrap loosely and roast in oven for 35 minutes at 500-degrees F.
• Slice sausage and let cool.
• In a small bowl, mash garlic until smooth, stir in mayonnaise, mustard, salt and pepper.
• Pour mixture and sausage into potatoes and toss.

Tips

• Sprinkle with more chopped fresh parsley on top for garnish.
• Try different flavoured mustards for a nice twist.

Good served with

• Rye bread and raw vegetable platter.