Warm Chicken Sausage & Potato Salad

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

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

READER'S COMMENT:

"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 Recipe

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21 Reviews for Warm Chicken Sausage & Potato Salad

03/30/2010

Anonymous

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.

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03/01/2010

Anonymous

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!

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02/13/2010

Anonymous

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!

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01/22/2010

Anonymous

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.

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16 comments

Anonymous wrote 45 weeks 5 days 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!

12/07/2009

Anonymous

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

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