Warm Chicken Sausage And Potato Salad

1. 1

   Bring 1 inch of water to a boil in a Dutch oven.

2. 2

   Place potatoes in a steamer basket and steam, covered, until just cooked through, about 15 minutes.

3. 3

   Transfer to a large bowl and add arugula; cover with foil to keep warm.

4. 4

   Cook sausage in a medium skillet over medium heat, stirring often, until browned and heated through, about 5 minutes.

5. 5

   Add to the potato-arugula mixture.

6. 6

   Remove the pan from the heat and whisk in vinegar, maple syrup and mustard, scraping up any browned bits.

7. 7

   Gradually whisk in oil.

8. 8

   Pour the dressing over the salad and toss until the arugula is wilted.

9. 9

   Season with pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.