A Zombie Potato Charcuterie Board

A wise person once said, “Charcuterie Boards are basically adult lunchables.”

I have loved browsing ideas for charcuterie boards all over the internet and seeing some of these fun ideas show up at get togethers and events. I love the creativity and uniqueness that you can add to each board, making each addition coordinated to the theme of the board, or sometimes something totally different can be added to create just the right touch.

For October, I have been brainstorming a charcuterie board with Macabre details and Zombie flair. Have a look and give these a try. They are just as delicious as they are spooky and they will be perfect for your next party.

Zombie Potato Charcuterie Board

Ingredients:

1 Package of new Potato variety. Find one with the purple potatoes to add a really zombie-riffic look.

2 Cups White Vinegar

2 Cups Water

1 TBSP Salt

3 TBSP Olive oil

Salt and Pepper

Kielbasa or your choice of smoked sausage

Dipping sauce for Potatoes and Sausage

4 green onions, sliced thinly

1/2 cup of Sour Cream

2 tsp of dijon mustard

Instructions:

Wash the potatoes and set aside. Bring 2 cups vinegar and 2 cups of water to a boil. Add the 1 TBS of Salt. Add the potatoes with skins on. Allow the potatoes to boil until tender, this might take about 30 minutes. Watch the water to ensure it doesn’t all boil away. You may have to add more water and vinegar as it boils.

Once the Potatoes are tender, remove from the water and allow to dry. Once the potatoes have dried, using the base of a mug, flatten each of the potatoes and place on a cookie sheet for roasting. Drizzle the potatoes with olive oil and salt and paper as desired.

Set the Smoked Sausage on the cookie sheet with the potatoes and place in the oven at 400 Degrees for 10 minutes or until Potatoes are beginning to be crispy and Sausage is heated through. Remove from oven and slice the sausage. Arrange the Potatoes and sausage as desired on the Charcuterie Board.

For the dipping sauce, mix together Sour Cream, Green Onions and Dijon Mustard and place in a small serving bowl on the board.

Serve and Enjoy!