Potato Salad with Merguez Sausage, Mint and Goat Cheese
This came together on a whim and turned out so delicious that we wanted to share it with you.
It's a loose recipe, so use quantities that you like!
Fingerling Potatoes, boiled until tender but not mushy and drained
Merguez Sausage, cooked (we grilled ours) and sliced
Thinly sliced green onion
Crumbled Goat Cheese
Mint, chopped fine. We used a lot for a real nice bright taste but use what your tastebuds prefer.
Optional - pickled onions and chive blossoms or other pretty edible flowers. Bachelor buttons would be beautiful too!
Vinaigrette - Make this and put half of it on when the potatoes are still hot so they absorb the flavor and the other half on when the potatoes have cooled and you add in the other ingredients. OR, you can serve it warm if you are eating right away.
1 part Sherry Vinegar
2 parts olive oil
salt and freshly ground black pepper
A word about tossing this salad - clean hands work best for potato salads! Spoons tend to break apart the potatoes and mash the goat cheese, so don't be afraid to get elbows deep in this, digging down to the bottom and gently folding the salad into itself.