Warm Sausage and Potato Salad

  • Active Time 15m
  • Total Time 15m

Serves 4

For this French-style potato salad, toss the warm potatoes with broth or wine so they absorb the flavor of the liquid. If you can get a delicious French garlic sausage, this would be a great place to use it.

ingredients

  • For the Potatoes:
  • 1 pound boiling potatoes (about 3), peeled, halved lengthwise and cut crosswise into 1/4-inch slices
  • 3 tablespoons canned low-sodium chicken broth or homemade stock
  • 1/2 teaspoon salt
  • For the Dressing:
  • 2 teaspoons Dijon mustard
  • 1 1/2 teaspoons red wine vinegar or white wine vinegar
  • 1/4 teaspoon fresh-ground black pepper
  • 1/3 cup olive oil
  • For the Sausages:
  • 1/2 pound smoked sausage, such as kiepoundasa, quartered lengthwise and cut crosswise into 1/2-inch slices
  • 2 tablespoons chopped fresh parsley

  • 1 large head romaine lettuce, shredded (about 2 quarts)

directions

FOR THE POTATOES:

Put the potatoes in a medium saucepan of salted water. Bring to a boil and cook until the potatoes are just tender, about 5 minutes. Drain the potatoes and put them in a glass or stainles steel bowl. Add the chicken broth and 1/4 teaspoon of the salt to the warm potatoes and toss gently.

FOR THE DRESSING:

Meanwhile, in a large glass or stainless steel bowl, whisk together the mustard, vinegar, the remaining 1/4 teaspoon salt and the pepper. Add the oil slowly, whisking.

FOR THE SAUSAGES:

Put a large nonstick frying pan over moderate heat. Add the smoked sausage and cook, stirring occasionally, until the sausage is brown and warmed through, about 3 minutes. Remove the sausage and drain on paper towels.

TO SERVE:

Toss the potatoes with 2 tablespoons of the dressing and the parsley. Toss the romaine into the remaining dressing. Put the lettuce on plates and top with the potatoes and sausage.

Tip: WINE RECOMMENDATION:<br>
 The French often serve a simple and straightforward, fresh and fruity Beaujolais with smoked sausage and potato salad. Who are we to argue?

Recipe reprinted by permission of Food and Wine. All rights reserved.

RecID 2910

nutrition information per serving

441 calories; 34g total fat; 38mg cholesterol; 986mg sodium; 24g carbohydrates; 4g fiber; 12g 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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