Potato Salad with Sausage and Grainy Mustard Dressing

By á-1521

Servings Per Recipe 8,Calories 199,Protein (gm) 4,Carbohydrate (gm) 24,Fat, total (gm) 9,Cholesterol (mg) 7,Saturated fat (gm) 2,Monosaturated fat (gm) 4,Polyunsaturated fat (gm) 2,Dietary Fiber, total (gm) 2

Ingredients

• Ingredients
• 1 pound small red new potatoes, halved
• 1 pound small yellow new potatoes, halved
• 3 tablespoons cider vinegar
• 1 tablespoon kosher salt
• Dressing 1/4
• cup coarse-grain mustard
• 3 tablespoons cider vinegar
• 3 tablespoons sugar
• 1/4 1/4
• cup peanut or vegetable oil
• 1/3 1/3
• cup dry cured sausage, such as soppresata, pepperoni, or salami, cut in 1/4- to 1/2-inch pieces
• Freshly ground black pepper and kosher salt
• 1/2 1/2
• cup torn fresh curly-leaf parsley
• 2 tablespoons thinly sliced green onions
• 2 tablespoons

Preparation

Step 1

In a 3- to 4-quart saucepan combine potatoes, 3 Tbsp. cider vinegar, and 1 Tbsp. kosher salt. Add water (about 4 cups) to cover potatoes. Bring to boiling over medium heat. Reduce heat and simmer, uncovered, for 15 to 20 minutes, just until potatoes are tender when gently pierced with a fork. Drain well. Let stand for 2 to 3 minutes before adding dressing.

2. For Grainy Mustard Dressing, in a small bowl whisk together the mustard, 3 Tbsp. vinegar, sugar, and 1/2 tsp. kosher salt. In a steady stream, whisk in peanut oil until well blended.

3. Transfer potatoes to a mixing bowl. Add Grainy Mustard Dressing all at once. Mix gently to avoid breaking potatoes. Gently mix in sausage. Season with a generous pinch of kosher salt and a few grinds of black pepper. Add parsley and green onions. Serve warm or at room temperature.