Warm Chicken Sausage & Potato Salad

Warm Chicken Sausage & Potato Salad

22 Reviews
From: EatingWell Magazine, January/February 2007

This super simple bistro-style salad is substantial with potatoes, arugula and chicken sausage.

Ingredients 4 servings

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  • 1 pound small potatoes, cut in half
  • 1 5-ounce bag arugula (about 4 cups, gently packed)
  • 12 ounces precooked chicken sausage, cut crosswise into 1/2-inch pieces
  • 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

Preparation

  • Active

  • Ready In

  1. 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.
  2. 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.
  3. 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 information

  • Serving size: about 1 3/4 cups
  • Per serving: 258 calories; 9 g fat(1 g sat); 2 g fiber; 27 g carbohydrates; 15 g protein; 21 mcg folate; 60 mg cholesterol; 5 g sugars; 3 g added sugars; 505 IU vitamin A; 27 mg vitamin C; 41 mg calcium; 1 mg iron; 483 mg sodium; 105 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 1 1/2 starch, 1 vegetable, 2 lean meat

Reviews 22

June 22, 2015
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By: EatingWell User
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
March 12, 2013
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By: EatingWell User
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
March 05, 2013
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By: EatingWell User
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
February 20, 2013
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By: tomchickb
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!
September 26, 2011
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By: alisonjustine156
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
January 25, 2011
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By: anthonyynohtna
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
October 05, 2010
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By: EatingWell User
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".
October 03, 2010
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By: tomchickb
I used turkey kielbasa sausage... it tasted amazing!
October 03, 2010
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By: tomchickb
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.