Bring the stock and onions to a boil over high
heat in a large saucepan
Add the salt and
potatoes
If there isn't enough stock to cover the
potatoes, add more
Once the pot returns to a
boil, cook for 20 minutes, until the potatoes are
tender
Remove the potatoes with a slotted
spoon and peel as soon as you can
(If you tear
the skin off in large enough pieces, you can toss
the pieces of skin with butter and bake them in
a hot oven until crisp for a wonderful snack.)
Remove the onion from the stock with a slotted
spoon
Halve the peeled potatoes lengthwise,
then cut into I/4"-thick half circles
Return the
potatoes to the stock and let them cool to room
temperature
Cooling them in the stock lets
them absorb a lot of wonderful flavor
When the
potatoes and stock are room temperature,
remove the potatoes with a slotted spoon and
place in a salad bowl with the celery and
sausage
Remove the onions with a slotted
spoon, finely chop, and add to the bowl
Place
the oil, vinegar, mustard, parsley, thyme, pepper,
and 2 tablespoons of the stock into a jar, screw
on the lid, and shake well
Pour over the
potatoes and toss gently, being careful not to
crumble the potatoes
