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| Warm Potato, Corn and Sausage Salad |
Ingredients
Ingredients
1-1/2 lb (750 g) small Ontario White Potatoes, scrubbed
1 each Ontario Sweet Red and Orange Pepper
2 cobs Ontario Sweet Corn, cooked
3 Ontario Green Onions, sliced
8 oz (250 g) Ontario Smoked Sausage, such as kielbasa, diced (about 2 cups/500 mL)
2 tbsp (25 mL) chopped fresh Ontario Parsley
Dressing:
1/3 cup (75 mL) olive oil
2 tbsp (25 mL) red wine vinegar
1 clove Ontario Garlic, minced
1 tsp Fresh Rosemary
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
Cooking Instructions
Instructions
In large saucepan, cover potatoes with cold salted water; bring to boil. Reduce heat and simmer until tender, about 15 minutes. Drain, rinse and let cool enough to handle; cut in half or quarters, depending on size of potatoes.
Meanwhile, cut red and orange peppers into quarters, removing stems and seeds. Place on preheated barbecue grill over medium heat; grill until softened and slightly charred, 15 to 20 minutes. Let cool enough to handle; chop.
Cut kernels from corn and place in large bowl. Add potatoes, peppers, green onions and sausage.
Dressing:
In small bowl, combine oil, vinegar, garlic, rosemary, salt and pepper; add to potato mixture and gently toss. Sprinkle with parsley. Serve warm.
Tip: Instead of sausage, try smoked ham or a spicier cooked sausage like chorizo. |
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