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

View full recipe at My Recipes

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