Potato Salad with Sausage and Grainy Mustard Dressing

By JenHall

Super de duper de good!! I did use the sugar - maybe could reduce or leave out if necessary...

Ingredients

• 1 lb small red potatoes, halved
• 1 lb small yellow new potatoes, halved
• 3 T cider vinegar
• 1 T plus 1/2 t kosher salt
• 1/4 cup coarse-grain mustard
• 3 T cider vinegar
• 3 T sugar
• 1/4 cup peanut or vegetable oil
• 1/3 cup dry cured sausage, such as sopressata, pepperoni, or salami, cut in 1/4 to 1/2 inch pieces
• 1/2 cup torn fresh curly-leaf parsley
• 2 T thinly sliced green onions

Details

Servings 8

Preparation

Step 1

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

for grainy mustard dressing, in a small bowl whisk together mustard, 3 T cider vinegar, sugar, and 1/2 t kosher salt. In a steady stream, whisk in peanut oil until well blended.

Transfer potatoes to a mixing bowl. Add grainy mustard dressing all at once. Mix gently to avoid breaking potatoes. Season with a pinch of kosher salt and a few grinds of black pepper. Gently mix in diced sausage. Add parsley and green onions. Serve warm or at room temp.

199 cal; 9 g fat; 7 mg chol; 585 mg sodium; 24 g carb; 2 g fiber; 4 g pro