This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Make sure the sausage is gluten-free.
"It is always wise to make too much potato salad. Even if you are cooking for two, make enough for five." -Laurie Colwin
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.
I look for sausages that contain about 350 milligrams of sodium in an ounce. They will add a lot of flavor, but as with this recipe, do sometimes need a bit of added salt to make the potato salad flavorful. If you find a sausage that you love but it is saltier, wait to add your salt at the end of the dish – you might not need as much.
Servings: 4 | Serving size: about 1 cup
Cooking Time: 60 Minutes
This recipe can easily be multiplied and makes good leftovers. Note that cooking time does not include chilling time.
|16 ounces||red or Yukon gold potatoes|
|2 ounces||sausage (finely minced)|
|1 large||shallot (minced)|
|1 Tbsp||olive oil|
|1 Tbsp||coarse ground mustard|
|1 Tbsp||white wine vinegar|
|3 large||ribs celery (diced)|
Place the water in a large sauce pan over high heat.
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.
Serving size: about 1 cup
|Calories 168||Calories from Fat 67|
|% Daily Value|
|Total Fat 7g||11%|
|Saturated Fat 1g||7%|
|Monounsaturated Fat 4g|
|Trans Fat 0g|
|Total Carbohydrates 21g||5%|
|Dietary Fiber 4g||11%|
|Vitamin A 5%||Vitamin C 39%|
|Calcium 2%||Iron 6%|
|Vitamin K 16 mcg||Potassium 640 mg|
|Magnesium 34 mg|