Warm Sausage and Potato Salad with Arugula

Warm Sausage and Potato Salad with Arugula
Photo by James Carrier

Ingredients

  • 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
  • ¼ cup minced shallots
  • 2 tablespoons red wine vinegar
  • ¾ teaspoon white pepper
  • + 7 more ingredients
    • 1 tablespoon Dijon mustard
    • 1/3 cup extra-virgin olive oil
    • 1 tablespoon minced fresh tarragon or oregano leaves
    • 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
    • About 1 teaspoon salt

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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