Ingredients
2 lb small red potatoes
1/2 cup chopped red onions
1/2 cup sliced green onions
1/4 cup fresh parsley, minced
6 tbsp cider vinegar, divided
1/2 lb precooked smoked kielbasa or cajun, sausage, sliced
6 tbsp olive or vegetable oil
1 tbsp dijon mustard
2 garlic cloves, minced
1/2 tsp pepper
1/2 tsp cayenne pepper
Directions
Cook the potatoes in boiling salted water for 20-30 minutes or until
tender; drain. Rinse with cold water; cool completely. Cut into 1/4"
slices; place in a large bowl. Add onions, parsley and 3 tbs. vinegar;
toss.
In a medium skillet, cook sausage in oil for 5-10 minutes or until it
begins to brown. Remove with slotted spoon and add to potato mixture.
To drippings in skillet, add mustard, garlic, pepper, cayenne pepper
and remaining vinegar; bring to a boil, whisking constantly. Pour
over the salad; toss gently. Serve immediately.
Servings: 6 servings
Cajun Potato Salad Recipe brought to you by Recipe Ideas
Categories: Cajun; Potato; Salad; Vegetable
The History of Recipes
Transcribed cooking instructions as an idea can be observed far back into history, in fact as far back into recorded history as pharonic Egypt, and quite possibly further than that. Interesting though that maybe, generally, these ancient cook books were just basic hieroglyphic recipes for meal preparation.
Fascinatingly, the most ancient recipe found, according to food historians is a collection of tablets in the Sumerian language which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel wonderful. As we move into The time of the roman empire around 25BC a roman called Apicius wrote a few documents showing how to cook the recipes prepared by his fellow Romans. In his publication, he describes how the meals were separated into hors d`oeuvres, main course and dessert, a very modern way of dining. Aspicius tells us how the early Romans made use of a wide range of aromatic flavors, including a few that are still present in modern kitchens for example bay, fennel and dill. Moving our culinary historical trip onwards, we find a couple of books which were published in the fourteenth century : a book entitled `Forme of Cury`, and another, similary called `Curye on Inglish`. Amusingly, these books are not about the curry that we all know today, but rather accounts of the types of meals eaten by the rich and wealthy people of the period. In the 15th century, people returning from the crusades brought back many new foods and herbs from the Middle-East, including parsley, basil and rosemary. These new spices and herbs created an increase in manuscripts on food, the majority of which still exist in private cookery archives. The arrival of TV gave us celebrity TV chefs and the demand for the accompanying recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, permitting everybody to search through massive numbers of recipes just like those on sites such as this. |
We hope you enjoy this Cajun Potato Salad recipe.
