Potato Salad with Black Pudding
Scrub the potatoes thoroughly and cook in boiling salted water for about 30 minutes. Let cool slightly. Peel the shallot and finely dice. Rinse the chives, pat dry and cut into thin rings.
Whisk the mustard, vinegar and sugar together and season with salt and pepper. Whisk in the oil then add the shallot. Peel the potatoes, cut into thin slices and add to the marinade. Pour the warm broth over the potatoes and toss to combine. Let stand. Peel the apples, quarter, core and thinly slice. Cut the blood sausage into 1 cm (approximately 1/3 inch) thick slices.
In a pan, melt the butter and sauté the apples until softened. Let cool. Add the blood sausage and sauté until crispy.
Season the potato salad with salt, pepper and vinegar and sprinkle with chives. Serve the apples and blood sausage over the salad.