Categories: New Year's Day, Potatoes, Salad, Turkey
Ingredients
- 1 lb yukon gold potato
- 2 tablespoons cider vinegar
- 2 cups cooked black-eyed peas, drained
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped red bell pepper
- 3/4 cup chopped celery
- 3/4 cup chopped red onion
- 3/4 lb turkey kielbasa, diced and lightly sauteed
- 1/4 cup chopped fresh cilantro
- salt
- pepper
- 1/2 cup sliced radish
- Dressing
- 1/2 cup canola oil
- 1/3 cup sugar
- 4 tablespoons sherry wine vinegar
- 3/4 teaspoon salt
- 3/4 teaspoon pepper
- 1 teaspoon Tabasco sauce
Directions
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In a saucepan (big enough to accomodate the potatoes without crowding), add potatoes, water to cover, and 1 teaspoon salt per quart of water.
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Cover partially and bring to a boil; cook about 20-25 minutes or until the potatoes are tender when pierced.
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Drain the potatoes in a collander; return potatoes to the warm saucepan and toss them over low heat to dry them.
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When cool enough to handle, peel and cut into 1/4-inch cubes.
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Put potatoe cubes in a large bowl and sprinkle with the cider vinegar while still warm.
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To make the dressing: in a bowl, whisk the canola oil, sugar, vinegar, salt, pepper, and Tabasco until well blended.
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To the potatoes add the black-eyed peas, bell peppers, celery, onion, sausage, and cilantro.
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Pour the dressing over all and mix gently to coat thoroughly.
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Season with salt and pepper.
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Cover and refrigerate.
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May serve chilled or at room temperature.
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Right before serving, garnish with radish slices.