In my Provence cookbook I found a recipe cutout from a magazine. My note on the top was "tasty - Marseillan Plage, France" a holiday home for 3 weeks.
When I went on holidays and had a kitchen I often took a couple of recipes from home with me to finally cook them. The recipe was originated in Lyon. The sausage used is called here in Germany "Lyoner". It is a fine Bologna sausage.
The combination with lentils cooked in broth with vegetables and potatoes works well. If you eat vegetarian food, just skip the sausage and it will be fine. For meat lovers a little sausage always helps.
Recipe for 4:
800 g potatoes cooked and sliced, 1 white onion, 2 spring onion
200 g Lyoner or Bologna sausage, 1 bunch parsley, 1 small can of lentils with veggies
2 tbsp Dijon mustard, 2 tsp sweet Bavarian mustard, 100 ml water, 100 ml olive oil, 6 tbsp white balsamic vinegar, salt and pepper.
In a small pot mix water, oil, vinegar and mustard and bring to a boil. Add chopped onions and cook for 1 min. Pour over the sliced potatoes and let it rest for 30 min. Drain the lentils and add to the potatoes. Cut the sausage lengthwise, then into 3 strips each. Then cut them into cubes.
Mix well and finish with the greens of the onions and the parsley. Keep at room temperature for serving.
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