Warm Chicken Sausage & Potato Salad

  • Active Time 30m
  • Total Time 30m
  • Rating ****

4 servings, about 1 3/4 cups each

This warm bistro-style salad is perfect on a chilly winter's night. Make it a meal: Crusty whole-grain baguette and a glass of stout are perfect accompaniments.


  • 1 pound small potatoes cut in half
  • One 5-ounce bag arugula (about 4 cups, gently packed)
  • 12 ounces pre-cooked chicken sausage, cut crosswise into 1/2-inch pieces
  • 1/3 cup cider vinegar
  • 1 tablespoon maple syrup
  • 1 tablespoon whole-grain or Dijon mustard
  • 1 tablespoon extra-virgin olive oil
  • Freshly ground pepper to taste


Bring 1 inch of water to a boil in a Dutch oven. Place the potatoes in a steamer basket and steam, covered, until just cooked through, about 15 minutes. Transfer to a large bowl and add the arugula; cover with foil to keep warm.

Cook the sausage in a medium skillet over medium heat, stirring often, until browned and heated through, about 5 minutes. Add to the potato-arugula mixture.

Remove the pan from the heat and whisk in the vinegar, maple syrup and mustard, scraping up any browned bits. Gradually whisk in the oil. Pour the dressing over the salad and toss until the arugula is wilted. Season with pepper.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 7519

nutrition information per serving

258 calories; 9g total fat; 1g total saturated fat; 60mg cholesterol; 483mg sodium; 27g carbohydrates; 2g fiber; 15g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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