Sausage Potato Salad Recipes

Steps:

• In a large saucepan, place the sausage and enough cold water to cover by 2 inches. Bring to a gentle simmer and cook until tender and cooked through, about 30 minutes. Do not let boil. Remove the pan from the heat and let the sausage sit in the hot liquid for 5 minutes. Transfer the sausage to a platter to cool slightly.
• Meanwhile, in another large saucepan, place the potatoes, kosher salt, and enough water to cover by 2 inches. Bring to a boil. Reduce the heat to a low boil and cook until the potatoes are tender yet still firm, 15 to 20 minutes. Drain and let cool slightly. Slice into 1/4-inch thick rounds and place in a large salad bowl. Sprinkle with the white wine while still warm.
• In a mixing bowl, whisk together the Dijon mustard, white wine vinegar, shallots, garlic, salt, and pepper. While whisking, add the oil in a steady stream and whisk until the vinaigrette is thick and emulsified. Adjust the seasoning, to taste. Pour over the potatoes and gently toss to coat.
• Slice the sausage into 1/4-inch thick rounds and add to the potato mixture. Add the chopped parsley and pistachios, and toss gently to combine. Garnish with chervil or baby parsley sprigs and serve warm.

Steps:

• Bring a large pot of water to a boil. Add the potatoes; boil about 25 minutes or until tender. Drain and let cool. Cut potatoes into quarters and place in a large bowl.
• In a large skillet, heat the 2 teaspoons oil over medium-high heat. Brown the kielbasa. Transfer to a paper towel-lined plate to drain. Add kielbasa to the bowl with the potatoes along with celery and green onions.
• For the dressing, in a small bowl, whisk together the vinegar, mustard, garlic, salt, and pepper. Slowly whisk in oil. Add the dressing, celery and green onions to the potato mixture and toss to combine. Serve warm or at room temperature.

Steps:

• Boil the potatoes in a small pot with plenty of water for about 20 minutes, or until tender. After about 10 minutes, prick the sausages and put them in a small skillet that you've rubbed with oil. Brown on both sides, and cook slowly, turning occasionally, for a total of about 20 minutes. Meanwhile, make the dressing by mixing all the dressing ingredients in a bowl. When the potatoes are ready, drain them and cut them into fairly thick slices (no need to peel them, unless you prefer to). Toss the warm potatoes with the vinaigrette. At this point, the sausages should be ready. Remove them to a plate, and add a splash of red wine to the pan, cooking it down quickly until it is syrupy. Pour this bit of pan juice over however much of the sausage you plan to eat right away, and serve it to yourself with the warm potato salad.
• Second Round
• I've deliberately called for more sausage here than I would eat in one sitting, because I like to have some cooked sausage in the fridge to use in a frittata or an omelet or a hearty soup, or to add to a pasta sauce. It's very handy. So determine for yourself how much sausage you want to cook.

Steps:

• Place Italian sausage in a frying pan and cook until no longer pink inside.
• Slice into 1/4 inch thick pieces and set aside.
• Boil or steam unpeeled potatoes until tender (about 15 minutes).
• Drain and keep warm.
• Meanwhile, combine vinaigrette ingredients in a small saucepan and bring to boil on stove.
• Reduce temperature to low until ready to use.
• Cut beans in half.
• Microwave on HI for about 4-5 minutes or until tender crisp.
• Gently combine sausage, potatoes, beans, red pepper strips and red onion.
• Whisk warm dressing and pour over potato mixture.
• Stir gently to coat sausage and veggies.
• Serve warm.

Steps:

• Heat oven to 200C/180C fan/gas 6. Toss the sausages and potatoes in a roasting tin with the oil. Roast for 30 mins, then mix the mustard and honey together and stir into the tin. Roast for 10 mins more until sticky and cooked.
• Meanwhile, mix together the dressing ingredients with some seasoning - the onion will soften slightly in the vinegar.
• When the sausages are ready, thickly slice them, then mix back in with the potatoes. Tip the spinach onto plates, pile the sticky sausage slices and potatoes on top, then spoon over the dressing.

Steps:

• Scrub potatoes and cook in water to cover until potatoes are done, about 17 minutes. If tiny new potatoes are not available, use large ones, scrub and cut into eighths. Cook about 10 minutes.
• Cut sausages into tiny pieces.
• Heat nonstick pan and saute until sausages are cooked, about 7 minutes.
• Mix flour with a little of the vinegar to a smooth paste. Stir in remaining vinegar until smooth; stir in sugar, celery seed and water, and set aside.
• Drain potatoes, and cut into bite-size pieces.
• Chop pimento; trim and thinly slice scallions.
• Stir flour mixture into sausages with potatoes, and stir until mixture thickens. Stir in pimento and scallions.
• Season with salt and pepper.

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon to drain. Saute onion in drippings for 1 minute. Add sausage; cook until lightly browned. Add potatoes; cook 2 minutes longer. Drain., Transfer sausage mixture to a 3-qt. slow cooker. In a small bowl, combine the soup, sauerkraut, water, vinegar, sugar, salt and pepper. Pour over sausage mixture. Sprinkle with bacon. Cover and cook on low until potatoes are tender, 6-7 hours.