Warm Sausage and Potato Salad with Arugula

Name: Warm Sausage and Potato Salad with Arugula
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 2 quarts ounces arugula leaves , rinsed and crisped; 1 Tbsp Dijon mustard; 2 Tbsps thinly sliced fresh chives or green onions; 79 milliliters extra-virgin olive oil; 1 Tbsp minced fresh tarragon or oregano leaves; 79 milliliters chopped parsley; 907 grams thin-skinned potatoes (1 1/2 in. wide), scrubbed; 2 Tbsps dry white wine or 1 more tablespoon red wine vinegar; 2 Tbsps red wine vinegar; 1 teaspoon About salt; 907 grams mild Italian sausages; 59 milliliters minced shallots; 1 teaspoons white pepper

Warm Sausage and Potato Salad with Arugula might be just the side dish you are searching for. This recipe covers 19% of your daily requirements of vitamins and minerals. One portion of this dish contains around 20g of protein, 40g of fat, and a total of 518 calories. This recipe serves 8. Head to the store and pick up arugula leaves, dijon mustard, salt, and a few other things to make it today. It is perfect for The Fourth Of July. It is a good option if you're following a gluten free and dairy free diet. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

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.

Ingredients you will need

Potato

Water

Equipment you will use

Frying Pan

Drain and return to pan. Shake gently over medium heat until liquid is evaporated, about 2 minutes.

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Shake

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Frying Pan

Remove from heat.

Add oil, vinegar, wine, shallots, 1 teaspoon salt, and pepper; mix gently.

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Shallot

Vinegar

Pepper

Salt

Wine

Cooking Oil

Meanwhile, combine sausages and 1/3 cup water in a 10- to 12-inch frying pan over medium heat; cover and cook until sausages are firm to touch, about 10 minutes.

Ingredients you will need

Sausage

Water

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Frying Pan

Pour cooking liquid into a 1-cup glass measure; skim off fat and discard. You need 1/4 cup liquid; add chicken broth if necessary or discard remaining.

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Chicken Broth