Sausage and Potato Salad
by Betty Douglass
Sausage and potato salad is delightful whether served warm or at room temperature garnished with fresh tomato wedges. You will always find ripe and tasty tomatoes and a nice selection of sausages here at Bennett’s Creek Farm Market & Deli.
- 3/4 pound red skin potatoes
- 6-8 ounces Italian sausage
- 1 tablespoon Dijon mustard
- 2 tablespoons balsamic vinegar
- 3 tablespoons chicken broth
- 2 tablespoons olive oil
- 1/2 cup diced red onion
- Salt and pepper, to taste
- 1 cup rinsed and drained canned kidney beans
- 1/2 cup chopped fresh parsley
- 1 fresh tomato
Wash Potatoes, but do not peel; cut into 1/2-inch pieces. Place in a medium saucepan and cover with cold water. Cover, bring to a boil and cook until tender, 10-12 minutes. Meanwhile, cut the sausage into 1/2-inch pieces. Saute in a non-stick skillet for 10 minutes or until cooked through. Whisk mustard and vinegar in a large serving bowl. Whisk in chicken broth and olive oil. Add onion and salt and pepper to taste. Stir in beans. When potatoes are cooked, drain and add to the bowl while still warm. Toss. Add the cooked sausage, the parsley and more salt and pepper if desired. Serve on lettuce leaves, warm or at room temperature. Garnish with tomato wedges.
Note: if making the salad ahead, store in refrigerator and bring to room temperature before serving. Makes 2 servings.