Lyoner Potato Salad

Ingredients

• 800 g waxy potatoes
• 1 stalk (200 g) leeks (or chives)
• 150 g Lyoner sausage (or meat sausage)
• 150 g hunting sausage
• 300 g romaine lettuce (or other leafy greens)
• 200 ml vegetable broth (instant)
• 5 tbsp vinegar
• 2 tbsp Maille mustard (à l'Ancienne / Dijon-style)
• 4 tbsp oil
• Salt
• Pepper
• sugar
• 40 g black olive slices

Instructions

1. 1.

   Wash potatoes and boil for 15–20 minutes. Then rinse cold, peel, and let rest.

2. 2.

   Meanwhile clean leeks, wash, slice into thin rings. Slice sausage varieties into fine strips. Wash lettuce leaves, tear slightly smaller pieces.

3. 3.

   Slice boiled potatoes. Bring broth to a boil, cook leeks in it for 2 minutes. Pour hot leek broth over the potatoes while still warm.

4. 4.

   Whisk vinegar, Maille mustard, and oil together. Season with salt, pepper, and sugar. Mix with potatoes, let sit at least 30 minutes.

5. 5.

   Fold in sausage slices, olive rings, and lettuce leaves. Taste again and serve.