Week 3, day 1 of My Eating Well Challenge. A head cold, a long weekend, and a bout of spring cleaning slowed me down, but I did manage to prepare a few recipes from The EatingWell Healthy Heart Cookbook. Fortunately, most EatingWell recipes can be made in a very short time with very little effort.
Through my teens, the only potato salad I encountered regularly was gloppy with mayonnaise and chopped egg. Not being a fan of either ingredient, I shunned potato salad for years. So one may imagine my delight when I had my first taste of German style potato salad. Warm potatoes and bacon in a dressing of vinegar, mustard, and bacon fat. I couldn’t get enough of the stuff.
This is a wonderful variation with the familiar spicy and tart dressing. The greens add a nice mouthfeel and slight bitterness. We felt this salad could even be prepared without the sausage as a side dish.
Warm Chicken Sausage & Potato Salad
From The EatingWell Healthy Heart Cookbook
View the recipe and nutritional information at EatingWell.com.
1 pound small potatoes, cut in half
1 5-ounce bag arugula (about 4 cups, gently packed)
12 ounces precooked chicken sausage, cut crosswise into 1/2-inch pieces
1/3 cup cider vinegar
1 tablespoon maple syrup
1 tablespoon whole-grain or Dijon mustard
1 tablespoon extra-virgin olive oil
Freshly ground pepper, to taste
1. Bring 1 inch of water to a boil in a Dutch oven. Place potatoes in a steamer basket and steam, covered, until just cooked through, about 15 minutes. Transfer to a large bowl and add arugula; cover with foil to keep warm.
2. Cook sausage in a medium skillet over medium heat, stirring often, until browned and heated through, about 5 minutes. Add to the potato-arugula mixture.
3. Remove the pan from the heat and whisk in vinegar, maple syrup and mustard, scraping up any browned bits. Gradually whisk in oil. Pour the dressing over the salad and toss until the arugula is wilted. Season with pepper.
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