Warm Sausage and Potato Salad with Arugula

Warm Sausage and Potato Salad with Arugula
Photo by James Carrier

Ingredients

  • 1 tablespoon minced fresh tarragon or oregano leaves
  • 1/3 cup extra-virgin olive oil
  • 1 tablespoon Dijon mustard
  • ¾ teaspoon white pepper
  • 2 tablespoons red wine vinegar
  • ¼ cup minced shallots
  • 2 tablespoons thinly sliced fresh chives or green onions
  • + 7 more ingredients
    • 6 ounces arugula leaves (2 qt.), rinsed and crisped
    • About 1 teaspoon salt
    • 2 tablespoons dry white wine or 1 more tablespoon red wine vinegar
    • 2 pounds thin-skinned potatoes (1 1/2 in. wide), scrubbed
    • Fat-skimmed chicken broth (optional)
    • 2 pounds mild Italian sausages
    • 1/3 cup chopped parsley

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 min...

View full recipe at My Recipes

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