Warm Sausage and Potato Salad with Arugula

Ingredients

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

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...

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