Take for this recipe a black pudding of large caliber and homemade (Landais for example).
It can be garnished with apples, onions or grapes, as found in some Touraine charcuteries.
For potatoes, fingerling potatoes or rosevals are best.
Wash the potatoes, do not peel them and put them in a saucepan, cover generously with cold water and bring to a boil. Boil them for 15 to 20 minutes depending on their size. Meanwhile, prepare a vinaigrette with 5 tbsp of oil and 2 tbsp of vinegar, whisk adding salt, pepper and 1 tsp of mustard. Wash and pat dry the spinach leaves. Chop the chives and set aside.
Drain the potatoes and let them cool to peel them. Cut them into large slices in a salad bowl. Sprinkle them with vinaigrette and mix immediately, delicately, but thoroughly. Book. Cut the sausage into regular slices, not too thin and put them in a pan, with 1 knob of butter, over high heat, to grill them for 1 minute on each side.
Add the baby spinach to the potato salad and mix, then arrange the sausage slices on top and add the chopped chives as a final garnish. Give a final turn of the pepper mill.
Source:Regional Cuisines of France
