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".
Warm Chicken Sausage & Potato Salad
This super simple bistro-style salad is substantial with potatoes, arugula and chicken sausage.
21 Reviews for Warm Chicken Sausage & Potato Salad
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.
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.
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.
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.