Warm Saucisson, Oily Potatoes

Technical stages for Warm Saucisson, Oily Potatoes :

• Clean carefully the potatoes and cook a l'anglaise with their skins for 30 minutes (starting in cold water).
• Prick the saucisson with a fork and put in a pot of cold water. Add a bit of salt. Bring to a boiling point. As soon as it starts boiling, lower the heat and simmer for 25 minutes.
• Meanwhile, finely chop the shallots and prepare a vinaigrette with the above mentioned ingredients.
• Put the shallots in the vinaigrete.
• As soon as the potatoes are cooked, drain and peel them. Cut them in 1 cm-thick (0,39 inch) slices and put them in a salad bowl.
• Pour the vinaigrette on the warm potatoes. Mix gently, to avoid breaking the potato slices. Put the saucisson cut in thick slices on a serving dish, with lukewarm salad on the side.