Fall

Sausage Potato Salad

by:
July 22, 2013
Author Notes

Served at room temperature or cold, this sausage potato salad is a perfect portable side dish. Adapted from Bobby Deen substituting small whole Yukon Gold potatoes and a cracked pepper smoked sausage along with fresh herbs and a hearty Dijon country mustard. —Lynne317

  • Serves 4-6
Ingredients
  • The salad
  • 1 pound small Yukon Gold potatoes
  • 1 teaspoon olive oil
  • 8 ounces fully cooked cracked pepper smoked sausage, sliced into 1/4-inch rounds
  • 1 shallot, thinly sliced
  • 1 celery stalk, chopped fine
  • 2 tablespoons fresh thyme leaves
  • Country Dijon Mustard Vinaigrette
  • 3 tablespoons red wine vinegar
  • 1 tablespoon Dijon style country mustard
  • 1 large clove garlic, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 6 tablespoons good olive oil
In This Recipe
Directions
  1. For the Salad, bring a large pot of water to boil over medium-high heat. Add the potatoes, bring back to a boil and cook 10-15 minutes for small potatoes, more time for larger ones. Drain and let cool. If large, quarter and transfer to a bowl
  2. Add celery, shallot and fresh thyme leaves. Set aside
  3. Meanwhile, in a large skilled, heat the 1 teaspoon of oil over medium-high heat. Add the sausage slices and saute until browned. Remove from the pan onto a paper towel lined plate to drain some of the excess fat. Transfer to the bowl of potatoes, shallot, celery and thyme leaves.
  4. For the Dressing-in a small jar with a lid, add the red wine vinegar, country mustard, garlic, salt and pepper. Pour in the 6 tablespoons olive oil. Close lid and shake until emulsified. Add 1/2 of the vinaigrette to the potato salad. Taste, adjust seasoning. Garnish with additional fresh thyme leaves. Serve warm or at room temperature.
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