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Louisiana Mild Sausage, Red Potato and Arugula Salad
| 1 Tbsp red wine vinegar 1 tsp salt 1 tsp Dijon mustard 1/4 cup olive oil 1 lb small new red potatoes 1 lb Saag’s® Classics Louisiana Milds Sausage 1 medium red onion, diced 1/2 cup roasted red bell peppers, cut into strips 1/2 lb arugula, coarse stems discarded |
Whisk vinegar, salt, mustard, and oil together; reserve. Cover potatoes with cold, salted water to cover. Bring to a boil and cook until just tender, 15 to 20 minutes; drain. Cook sausages in a small amount of oil over moderate heat, turning, until browned and cooked through, about 10 minutes. When sausages are cool enough to handle, cut diagonally into 1/2-inch pieces. When potatoes are just cool enough to handle, peel and cut into 1-inch cubes. Toss warm potatoes with vinaigrette. Add onion, red bell peppers, sausage, and arugula. Makes 4 servings. |