Potato, Italian Sausage, and Arugula Salad

1. 1

   Soak onion in cold water to cover 15 minutes.

2. 2

   Drain and pat dry.

3. 3

   Meanwhile, cover potatoes with salted cold water by 2 inches in a 3-quart heavy saucepan and simmer, uncovered, until just tender, 15 to 25 minutes.

4. 4

   Drain in a colander and cool slightly.

5. 5

   While potatoes are simmering, prick sausages once or twice with a fork, then cook in 1 tablespoon oil in a large heavy skillet over moderate heat, turning occasionally, until browned and cooked through, about 10 minutes.

6. 6

   Transfer to paper towels to drain.

7. 7

   When sausages are cool enough to handle, cut diagonally into 1/2-inch pieces.

8. 8

   Whisk together vinegar and salt in a large bowl until salt is dissolved.

9. 9

   When potatoes are just cool enough to handle (but still warm), peel and cut into 1-inch cubes, adding to vinegar as cut, and toss gently.

10. 10

    Add onion, sausages, roasted peppers, arugula, remaining 3 tablespoons oil, and salt and pepper to taste to potatoes and toss well.

* Per serving · 4 servings · Values may vary.

No additional tips available.