This super simple bistro-style salad is substantial with potatoes, arugula and chicken sausage. Source: EatingWell Magazine, January/February 2007

EatingWell Test Kitchen
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Cook sausage 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.

Nutrition Facts

258 calories; 8.6 g total fat; 0.5 g saturated fat; 60 mg cholesterol; 483 mg sodium. 105 mg potassium; 27.4 g carbohydrates; 1.7 g fiber; 5 g sugar; 15.2 g protein; 505 IU vitamin a iu; 27 mg vitamin c; 21 mcg folate; 41 mg calcium; 1 mg iron; 12 mg magnesium; 3 g added sugar;

Reviews (23)

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24 Ratings
  • 5 star values: 2
  • 4 star values: 21
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
08/25/2017
Wasn't a fan sorry perhaps I should have waited more for it to cool down (for the salad aspect of it)? Read More
Rating: 4 stars
06/22/2015
Lovely Spring Salad or Entree This salad was refreshing and yummy. My family cleaned the bowl. I used honey instead of maple syrup. Pros: Delicious and Easy Read More
Rating: 4 stars
03/12/2013
Absolutely wonderful dish. Only difference I made was to substitute spinach for the arugula and double the amount of maple syrup (after all I am from Vermont). Pros: Very filling Read More
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Rating: 4 stars
03/05/2013
Too much vinegar? I just didn't like the flavors in this. It was too vinegar-y and maybe I should have tasted it before serving! Then I might have been able to adjust the proportions. Anyway clearly I am in the minority since most of you seem to have liked it. Pros: Fast healthy Cons: Just not my cup of tea Read More
Rating: 4 stars
02/20/2013
more flavor! My husband and I have loved this receipe for a long time but he wanted a bit more flavor. I used spicy sausage which I sauteed with garlic and onions. The husband is raving about it right now! Read More
Rating: 4 stars
10/31/2011
I substituted canned whole potatoes to cut down on prep time and also spinach for the arugla (couldn't find it at the store). I found apple chicken sausage which went really well with the dressing. This would also make a good brunch dish. Anonymous Milwaukee WI Read More
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Rating: 4 stars
10/31/2011
I love this recipe! It is so easy and so good! I use Sweet Italian flavor chicken sausage instead of the Apple flavor because it is a bit too sweet. I also buy baby arugula which is a little milder. Neeta Woburn MA Read More
Rating: 4 stars
10/31/2011
Loved this recipe and so did my husband. Definitely needed more greens for me so I doubled the arugula. It was perfect. Jeannette CA Read More
Rating: 4 stars
10/31/2011
Very quick and easy weeknight meal. We used dijon mustard but I will try whole-grain mustard next time for a different texture/taste. My husband had three servings and we still had leftovers! Michelle Central VA Read More
Rating: 4 stars
10/31/2011
This was by far the easiest and tastiest recipe I've found on this website-and so healthy! I am making it again for my girlfriends this weekend for our dinner club. BTW: I didn't use all of the dressing just enough to make the arugula wilt. Amber Springfield PA Read More
Rating: 4 stars
10/30/2011
Really delicious! Used spinach grainy mustard and just a tad more maple syrup. Next time I'll double this recipe. Read More
Rating: 4 stars
10/30/2011
Such a satisfying blend of flavors my only complaint is that it's difficult to stop eating this addictive dish when it's time to be finished. So good. Alex Ellis East Lansing MI Read More
Rating: 4 stars
10/30/2011
The best thing about this salad is the dressing and it needs salt. We're not big arugula fans but we know arugula is good for us and the dressing made it palatable. However the dressing didn't penetrate the potatoes; they were bland. As for the sausage we chewed and chewed and chewed its casing. It was like gnawing on plastic. If i make this salad again I'll try using breakfast sausages without casing--and a pinch of salt in the dressing. Read More
Rating: 4 stars
10/30/2011
Quick easy and delicious! I used a sweet Italian chicken sausage and threw in some red onion in with the arugula and potatoes. I predict this becoming one of my go to recipes! Read More
Rating: 4 stars
10/30/2011
Made this vegetarian by using Field Roast brand Smoked Apple Sage veggie sausage which had a better texture than other sausage substitutes we've tried. Delicious! I used 8 oz steamed swiss chard instead of the arugula. Definitely toss the potatoes with some kosher (course) salt before adding the other ingredients. So incredibly quick and easy! Read More
Rating: 4 stars
10/30/2011
I made this recently and it was good. Did only half a recipe with needed arugula. Then reheated and added fresh arugula. It was good leftover as well. Read More
Rating: 4 stars
10/29/2011
The original magazine article had two pieces of information that absolutely make this recipe: 1. Serve with crusty bread and a pilsner style beer. 2. Put the arugula in the colander before you drain the potatoes. This method blanches it perfectly. I now use this method all over the place. My modifications: 1. More salt as the other comments noted. 2. Cut sausage lengthwise (and remove casing if possible) to avoid the chewy little rings 3. Use a 'lite' kielbasa instead of the chicken sausage if you're really trying to impress. Less healthy but so worth it. 4. Follow the directions. I'm notorious for adding garlic and estimating measurements and making outrageous substitutions. This recipe is perfect. Read More
Rating: 4 stars
10/29/2011
I substitute smoked turkey sausage and use spinach instead of arugula. This recipe is fast and easy. Perfect when you don't have a lot of time to cook. Read More
Rating: 4 stars
10/29/2011
I used turkey kielbasa sausage... it tasted amazing! Read More
Rating: 4 stars
10/29/2011
This was excellent. I used spinach in lieu of arugula. I also found that there isn't enough greens (once they're blanched) in the recipe so I too doubled the amount of spinach. I also doubled the amount of olive oil to make it a tad more moist. Using the whole grain mustard gave the dish a great texture and made it look more sophisticated. Also cut the potatoes into thin cross-wise slices so that the dressing covers more of the potatoes and the dish will taste more even and moister. The flavor was fantastic. Read More
Rating: 4 stars
10/29/2011
I was pleasantly surprised with this recipe! I'm not a huge mustard fan but the dressing for this dish was just the right flavor to pair with the other ingredients. I used baby spinach instead of arugula and added red onion that I cooked with the sausage... YUM! My husband said "this one's a keeper". Read More
Rating: 4 stars
10/29/2011
nobody cook that for me... My mouth is watering now seriously. I will force someone to cook this for me in the future. I have another recipe I would like to share with you. http://www.fourgreensteps.com/community/recipes/salads/potato-salad-with-chile-cumin-vinaigrette Read More
Rating: 5 stars
10/29/2011
MAKE THIS NOW! Make this immediately - it's great! I used smoked chicken and served as an entree. So filling so delicious so perfect. Serve this for dinner tonight and you won't regret it! Pros: Filling delicious simple easy to make Read More