Lyoner potato salad

Ingredients for 4 servings:

• 800 g waxy potatoes
• 3 shallots
• 125 ml oil
• 5 tbsp vinegar
• 400 g sausage (Lyoner)
• 250 g lentils (from the can, pre-cooked with soup vegetables)
• 1 tbsp chives (frozen)
• 2 tbsp grainy mustard
• some pepper
• some caraway
• some sugar
• some salt

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 20 minutes

with meat sausage and lentils

Boil the potatoes with their skins on in salted water with a little caraway seeds until tender, drain, and allow to cool. Peel the potatoes and slice them. Place the potato slices in a large bowl. Peel the shallots, quarter them, and slice them into strips, then add them to the bowl with the potato slices. Place the lentils in a sieve, rinse briefly, and allow to drain. Peel the sausage, cut them in half lengthwise, and then slice them. Carefully fold the lentils and sausage into the potatoes and shallots. Mix the vinegar with the oil, 200 ml water, salt, pepper, sugar, and mustard, and bring to a boil briefly. Pour the warm vinaigrette over the salad, mix gently, then cover and refrigerate. Let it marinate for at least two hours—the longer the better. Stir in the chives before serving.