Warm Potato Salad with Smoked Sausage and Blue Chee

Name: Warm Potato Salad with Smoked Sausage and Blue Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds small Yukon Gold potatoes, sliced 1/4 inch thick; 1/4 cup plus 1 tablespoon extra-virgin olive oil; Salt and freshly ground pepper; 2 cooked smoked sausages (about 3 ounces each), such as andouille; 1 1/2 tablespoons red wine vinegar; 1 tablespoon minced shallot; 2 teaspoons Dijon mustard; 1 small bunch of arugula, trimmed; 1 scallion, white and tender green part only, thinly sliced; 1/4 pound blue cheese, such as Maytag, crumbled (1/2 cup)

Servings: persons

1
Preheat the oven to 400.
2
Position a rack in the upper third.
3
On a large rimmed baking sheet, toss the potatoes with 1 tablespoon of the olive oil and season with salt and pepper.
4
Spread the potatoes in a single layer and roast for 12 minutes, turning once, until barely cooked.
5
Add the sausages and roast for about 10 minutes longer, turning them once, until the potatoes are tender and the sausages are lightly browned and heated through.
6
Blot the potatoes and sausages dry with paper towels and cut the sausages into 1/3-inch-thick slices.
7
Transfer to a large bowl.
8
Meanwhile, in a small bowl, whisk the vinegar, shallot and mustard.
9
Slowly whisk in the remaining 1/4 cup of olive oil and season with salt and pepper.
10
In a medium bowl, toss the arugula with 1 tablespoon of the dressing and a pinch each of salt and pepper.
11
Transfer to a platter.
12
Add the rest of the dressing to the potatoes and sausages, then toss in the scallion.
13
Add the blue cheese and toss quickly.
14
Mound the potato salad over the arugula and serve.

380

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2 pounds small Yukon Gold potatoes, sliced 1/4 inch thick, 1/4 cup plus 1 tablespoon extra-virgin olive oil, Salt and freshly ground pepper, 2 cooked smoked sausages (about 3 ounces each), such as andouille, and more.

Yes, Warm Potato Salad with Smoked Sausage and Blue Cheese falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Warm Potato Salad with Smoked Sausage and Blue Cheese

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions