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
Ingredients
- The salad
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1 pound
small Yukon Gold potatoes
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1 teaspoon
olive oil
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8 ounces
fully cooked cracked pepper smoked sausage, sliced into 1/4-inch rounds
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1
shallot, thinly sliced
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1
celery stalk, chopped fine
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2 tablespoons
fresh thyme leaves
- Country Dijon Mustard Vinaigrette
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3 tablespoons
red wine vinegar
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1 tablespoon
Dijon style country mustard
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1
large clove garlic, minced
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1/4 teaspoon
salt
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1/4 teaspoon
freshly ground black pepper
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6 tablespoons
good olive oil
Directions
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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
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Add celery, shallot and fresh thyme leaves. Set aside
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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.
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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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