Warm Sausage and Potato Salad with Arugula

Warm Sausage and Potato Salad with Arugula
Photo by James Carrier

Ingredients

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

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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