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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
- 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
- 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
- Add celery, shallot and fresh thyme leaves. Set aside
- 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.
- 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.
- This recipe was entered in the contest for Your Best Portable Side