My Vintage Kitchen

First I will pop your eye out and swish it around in my mouth a few times. Then I will put it back in. Your lips will be red and luscious, like your wife's used to be. I will dig your ears out from the back yard where I placed them earlier this year......and when I am through, I will store all of your body parts in your keister. I love you Mr. Potato Head.
Sincerely,
Little Johnny

Now, here is a recipe for Potato Salad with Sausage from the cookbook simply titled "French".

1 pound small wazy potatoes
2-3 tbsp dry white wine
2 shallots, finely chopped
1 tbsp chopped fresh parsley
1 tbsp chopped fresh tarragon
6 oz cooked garlic sausage, such as kielbasa
For the Vinaigrette
2 tbs Dijon mustard
1 tsp tarragon vinegar or white wine vinegar
5 tbsp extra virgin olive oil
salt and freshly ground black pepper

In a medium saucepan, cover the potatoes with cold salted water and bring to a boil. Reduce the heat to medium and simmer for 10-12 minutes until tender. Drain the potatoes and refresh under cold runing water. Peel the potatoes if you like or leave in their skins and cut into 1/4 inch slices. Sprinkle with the wine and shallots. To make the vinaigrette, mix themustard and vinegar in a small bowl, them whisk in the oil, 1 tbsp at a time. Season and pour over the potatoes. Add the herbs to the potatoes and toss until well mixed. Slice the sausage thinly and toss with the potatoes. Season with salt and pepper to taste and serve.

* This salad is often served in bistros and cafes as a starter. You can also serve the potatoes on their own.