Griddled Sausages with Potato and Carrot Salad

1. 1

   In a medium saucepan of boiling salted water, cook the carrots until just tender, about 4 minutes.

2. 2

   Using a slotted spoon, transfer the carrots to a colander and refresh under cold water.

3. 3

   Add the potato slices to the boiling water and cook until just tender, about 4 minutes.

4. 4

   Using a slotted spoon, transfer the potatoes to a large plate.

5. 5

   Reserve the cooking water.

6. 6

   In a large bowl, combine 1/4 cup of the olive oil with the lemon juice, capers, dill and chives.

7. 7

   Add the carrots and potatoes and season with salt and pepper.

8. 8

   Let stand at room temperature for 1 hour.

9. 9

   Bring the cooking water back to a boil.

10. 10

    Add the sausages and simmer over moderate heat until just cooked through, about 5 minutes.

11. 11

    Transfer the sausages to a plate.

12. 12

    In a small bowl, combine the remaining 3 tablespoons of olive oil with the mustard, sherry vinegar, shallots and thyme and season with salt and pepper.

13. 13

    Melt the butter in a medium cast-iron skillet.

14. 14

    Add the sausages and cook over moderately low heat until browned all over, about 8 minutes.

15. 15

    Slice the sausages.

16. 16

    Mound the sausages and potato salad on plates.

17. 17

    Drizzle 2 teaspoons of the mustard dressing over each plate and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.