Warm Chicken Sausage & Potato Salad

January/February 2007, EatingWell for a Healthy Heart Cookbook (2008)

Your rating: None Average: 3.8 (101 votes)

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

"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...
Warm Chicken Sausage & Potato Salad

22 Reviews for Warm Chicken Sausage & Potato Salad


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.


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.


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!


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!


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.

Comments (1)


Anonymous wrote 4 years 3 weeks ago

Try a different brand of

Try a different brand of chicken sausage. Trader Joe's has a really good one and it is gluten free!

Fields marked with * are required

Rate This*

Review Title

Tip: Use adjectives to help get your point across.


Tip: Use commas to separate pros and cons.


Tip: Use commas to separate pros and cons.


Tip: Pretend you're on the debate team and make your point.

Attach a photo

Photo Caption

If you attach a photo, please enter a caption to go with it.

Would you recommend this recipe?

Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner