Savory Potato Salad
Servings
4Serving size
about 1 cupThis recipe can easily be multiplied and makes good leftovers.
Ingredients
| 4 quart Water |
| 16 ounces Red potatoes (or Yukon gold potatoes) |
| 2 Ounces Link Sausage (finely minced) |
| 1 Large Shallots, raw (minced) |
| 1 Tbsp. Olive oil |
| 1 Tablespoon Coarse ground mustard |
| 1 Tbsp. White wine vinegar |
| 3 Large stalk Celery, raw (diced) |
| 1/8 tsp. Salt |
Instructions
When the water is boiling add the potatoes.
Cook for about 30 minutes or until a small knife blade slips into the potato with slight resistance.
Remove and let cool.
Place the sausage in a small skillet over medium high heat.
Cook for about 5 minutes. Stir frequently.
Add the shallot and cook for another 5 minutes. Stir frequently.
Remove from the heat and let cool.
Cut the potatoes into 1/2 inch pieces.
Combine with the sausage and shallot mixture, add the olive oil, mustard, vinegar, celery, and salt.
Fold together.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
Sautéing the minced sausage both brings out the flavor and renders the fat so that it can become the vehicle for the dressing. This is a great technique for potato salad because the sausage brings so much flavor but also some saltiness. You can use almost any sausage and that will take your potato salad in a new direction – Italian, andouille or even a sweet maple flavor.