We had this for dinner last night and it was surprisingly easy for a weeknight meal – potatoes always seem to take forever to cook and I’m an impatient little bugger when I get home from work. I was hoping this meal would resemble my beloved Hot German Potato Salad (which I have yet to master) and it did. But the chicken sausage made it more of a meal than just eating a bowl of potato salad for dinner.
Warm Chicken Sausage and Potato Salad
- 1 pound small potatoes, cut in half (my potatoes were a little big so I sliced them)
- 1 5-ounce bag arugula (about 4 cups, gently packed)
- 12 ounces precooked chicken sausage, cut crosswise into 1/2-inch pieces
- 1/4 large onion, julienned
- 1/3 cup cider vinegar
- 1 tablespoon maple syrup
- 1 tablespoon whole-grain or Dijon mustard
- 1 tablespoon extra-virgin olive oil
- Freshly ground pepper, to taste
- Bring 1 inch of water to a boil in a Dutch oven. Place potatoes in a steamer basket and steam, covered, until just cooked through, about 15 minutes. Transfer to a large bowl and add arugula; cover with foil to keep warm.
- Cook sausage and onion in a medium skillet over medium heat, stirring often, until browned and heated through, about 5 minutes. Add to the potato-arugula mixture.
- Remove the pan from the heat and whisk in vinegar, maple syrup and mustard, scraping up any browned bits. Gradually whisk in oil. Pour the dressing over the salad and toss until the arugula is wilted. Season with pepper.