Warm Sausage And Potato Salad With Arugula Recipe

Name: Warm Sausage And Potato Salad With Arugula
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds thin-skinned potatoes (1 1/2 in. wide), scrubbed; 1/3 cup extra-virgin olive oil; 2 tablespoons red wine vinegar; 2 tablespoons dry white wine or 1 more tablespoon red wine vinegar; 1/4 cup minced shallots; About 1 teaspoon salt; 3/4 teaspoon white pepper; 2 pounds mild Italian sausages; Fat-skimmed chicken broth (optional); 1 tablespoon Dijon mustard; 1/3 cup chopped parsley; 2 tablespoons thinly sliced fresh chives or green onions; 1 tablespoon minced fresh tarragon or oregano leaves; 6 ounces arugula leaves (2 qt.), rinsed and crisped

Servings: persons

2 pounds thin-skinned potatoes (1 1/2 in. wide), scrubbed
1/3 cup extra-virgin olive oil
2 tablespoons red wine vinegar
2 tablespoons dry white wine or 1 more tablespoon red wine vinegar
1/4 cup minced shallots
About 1 teaspoon salt
3/4 teaspoon white pepper
2 pounds mild Italian sausages
Fat-skimmed chicken broth (optional)
1 tablespoon Dijon mustard
1/3 cup chopped parsley
2 tablespoons thinly sliced fresh chives or green onions
1 tablespoon minced fresh tarragon or oregano leaves
6 ounces arugula leaves (2 qt.), rinsed and crisped

1
Combine potatoes and 1 to 1 1/2 quarts water in a 5- to 6-quart pan; bring to a boil over high heat, then cover, reduce heat, and simmer just until potatoes are tender when pierced, 15 to 20 minutes. Drain and return to pan. Shake gently over medium heat until liquid is evaporated, about 2 minutes. Remove from heat.
2
Add oil, vinegar, wine, shallots, 1 teaspoon salt, and pepper; mix gently.
3
Meanwhile, combine sausages and 1/3 cup water in a 10- to 12-inch frying pan over medium heat; cover and cook until sausages are firm to touch, about 10 minutes. Pour cooking liquid into a 1-cup glass measure; skim off fat and discard. You need 1/4 cup liquid; add chicken broth if necessary or discard remaining. Whisk mustard into measured liquid until smooth.
4
Turn sausages occasionally in pan over medium-high heat until browned, 5 to 7 minutes. Transfer to a board and slice diagonally about 1/4 inch thick.
5
Add sausages, warm cooking liquid, parsley, chives, and tarragon to potatoes; mix gently. Add salt to taste. Add arugula and mix gently. Pour into a large bowl. Serve warm.

377

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 14 ingredients. The key ingredients include: 2 pounds thin-skinned potatoes (1 1/2 in. wide), scrubbed, 1/3 cup extra-virgin olive oil, 2 tablespoons red wine vinegar, 2 tablespoons dry white wine or 1 more tablespoon red wine vinegar, and more.

Yes, Warm Sausage And Potato Salad With Arugula 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.

Warm Sausage And Potato Salad With Arugula

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