Ingredients:

For Pickled Peppers:

• Water: 100 ml
• Oil: 100 ml
• Vinegar (6%): 100 ml
• Sugar: 1 tablespoon
• Salt: ½ tablespoon
• Black peppercorns: To taste
• Bay leaf: 1-2 leaves
• Celery leaves: 1 bunch
• Bell peppers: 1 kg (cut into strips)
• Garlic: 1 clove (thinly sliced)

For the Salad:

• Potatoes: 5 medium-sized (boiled and cubed)
• Sausage: 200 grams (smoked sausage works best, sliced or cubed)
• Parsley: 1 bunch (chopped)
• Butter: 10 grams
• Salt: To taste
• Black pepper: To taste
• Oil for frying sausage: 1-2 tablespoons

Instructions:

Step 1: Prepare the Pickled Peppers

1. Combine Liquids: In a medium saucepan, add water, oil, and vinegar. Place the pan over medium heat.
2. Add Seasonings: Stir in 1 tablespoon of sugar and ½ tablespoon of salt, then add black peppercorns and bay leaf. Bring the mixture to a gentle boil.
3. Add Bell Peppers and Garlic: Once boiling, add the bell peppers and garlic to the saucepan. Stir to coat them with the pickling liquid, then add the celery leaves for extra flavor.
4. Simmer: Let the mixture simmer for 3-5 minutes, just until the peppers slightly soften but retain some crunch.
5. Cool and Store: Remove the saucepan from the heat and let the peppers cool in the liquid. Once cool, transfer the pickled peppers to a jar or bowl and refrigerate for at least 1 hour to enhance the flavor. These pickled peppers can be stored in the refrigerator for up to a week.

Step 2: Prepare the Potato Salad

1. Boil Potatoes: Boil the potatoes in salted water until they are tender. Drain, let them cool slightly, then cut them into cubes.
2. Cook the Sausage: In a skillet, heat 1-2 tablespoons of oil over medium heat. Add the smoked sausage cubes and cook until they are lightly browned and crisp around the edges. Set aside.
3. Season Potatoes: In a large mixing bowl, add the cubed potatoes, then season with salt and black pepper to taste. Add 10 grams of butter to the potatoes while they’re still warm, stirring gently to coat.

Step 3: Combine the Salad

1. Add Pickled Peppers and Sausage: Add the cooled pickled peppers and the fried sausage pieces to the seasoned potatoes in the bowl.
2. Garnish with Parsley: Add the chopped parsley for a fresh, herbal note. Gently toss all ingredients together to ensure even distribution of flavors.
3. Adjust Seasoning: Taste the salad and adjust seasoning with additional salt or pepper as desired.

Step 4: Serve

1. Plate and Garnish: Transfer the salad to a serving platter or individual plates, garnishing with extra parsley if desired.
2. Serve Chilled or at Room Temperature: This salad can be enjoyed chilled or at room temperature, making it versatile for any occasion.

Nutrition Facts (per serving):

(Approximately based on 6 servings)

• Calories: 280 kcal
• Protein: 8 g
• Fat: 15 g
• Carbohydrates: 30 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 700 mg

Note: Nutrition may vary depending on the exact type of sausage and potatoes used.

Tips for Making the Perfect Pickled Pepper and Potato Sausage Salad:

• Use Waxy Potatoes: Waxy potatoes, like red or Yukon gold, hold their shape better when boiled, making them ideal for salads.
• Adjust Sweetness and Tartness in the Pickling Brine: If you prefer a sweeter or less acidic pickling liquid, adjust the sugar and vinegar amounts to your taste.
• Use Fresh Herbs: Fresh parsley adds a bright flavor that complements the richness of the sausage and the tang of the peppers. You can substitute cilantro or dill for a different flavor profile.
• Experiment with Sausage Types: Smoked sausage is recommended for its depth of flavor, but feel free to use other types, such as kielbasa or chorizo, for a unique twist.
• Chill for Enhanced Flavor: Letting the salad sit for 30 minutes to an hour after combining all ingredients allows the flavors to meld and intensifies the taste.

Storage Tips:

• Refrigeration: Store the salad in an airtight container in the refrigerator for up to 3 days. The flavors may intensify as it sits, making it taste even better the next day.
• Freezing: Freezing is not recommended for this salad due to the potatoes and pickled peppers, which may lose their texture when frozen and thawed.
• Make-Ahead Option: You can prepare both the pickled peppers and boiled potatoes up to a day in advance. Store them separately and combine with the other ingredients shortly before serving for the best texture and flavor.

Frequently Asked Questions (FAQs):

Q: Can I use other types of vinegar?
A: Yes, you can substitute rice vinegar or apple cider vinegar if you don’t have 6% vinegar on hand. Each vinegar type will bring a slightly different flavor profile to the pickled peppers.

Q: Can I make this dish vegetarian?
A: Absolutely! Omit the sausage and add grilled or roasted vegetables like zucchini or mushrooms for added flavor and texture.

Q: How do I reduce the saltiness if it’s too strong?
A: If the salad tastes too salty, add a splash of lemon juice or a teaspoon of sugar to balance the flavors. You can also add extra potatoes to dilute the saltiness.

Q: Can I use pre-made pickled peppers?
A: Yes, store-bought pickled peppers will work if you’re short on time. Look for ones without added preservatives or artificial flavors for the best taste.

Q: Can I serve this salad warm?
A: While this salad is typically served chilled or at room temperature, it can also be served warm by skipping the chilling step. The flavors will be slightly more robust when warm.

Conclusion:

This Pickled Pepper and Potato Sausage Salad is a delightful combination of pickled, tangy, and savory flavors, creating a satisfying and colorful dish. Perfect as a main dish or side, this salad brings variety and a touch of brightness to your meals. The homemade pickled peppers add a tangy crunch that complements the hearty potatoes and smoky sausage, while fresh parsley ties everything together with its vibrant flavor. Whether for a family meal or a special gathering, this salad is sure to please with its unique and comforting flavors. Enjoy every bite of this flavorful dish!