Best Potato Italian Sausage And Arugula Salad Recipes

Warm Sausage and Potato Salad with Arugula image

Provided by wp

Yield Makes 8 servings

Number Of Ingredients 14

2 pounds thin-skinned potatoes (1 1/2 in. wide), scrubbed
1/3 cup extra-virgin olive oil
2 tablespoons red wine vinegar
2 tablespoons dry white wine or 1 more tablespoon red wine vinegar
1/4 cup minced shallots
About 1 teaspoon salt
3/4 teaspoon white pepper
2 pounds mild Italian sausages
Fat-skimmed chicken broth (optional)
1 tablespoon Dijon mustard
1/3 cup chopped parsley
2 tablespoons thinly sliced fresh chives or green onions
1 tablespoon minced fresh tarragon or oregano leaves
6 ounces arugula leaves (2 qt.), rinsed and crisped

Steps:

Combine potatoes and 1 to 1 1/2 quarts water in a 5- to 6-quart pan; bring to a boil over high heat, then cover, reduce heat, and simmer just until potatoes are tender when pierced, 15 to 20 minutes. Drain and return to pan. Shake gently over medium heat until liquid is evaporated, about 2 minutes. Remove from heat.
Add oil, vinegar, wine, shallots, 1 teaspoon salt, and pepper; mix gently.
Meanwhile, combine sausages and 1/3 cup water in a 10- to 12-inch frying pan over medium heat; cover and cook until sausages are firm to touch, about 10 minutes. Pour cooking liquid into a 1-cup glass measure; skim off fat and discard. You need 1/4 cup liquid; add chicken broth if necessary or discard remaining. Whisk mustard into measured liquid until smooth.
Turn sausages occasionally in pan over medium-high heat until browned, 5 to 7 minutes. Transfer to a board and slice diagonally about 1/4 inch thick.
Add sausages, warm cooking liquid, parsley, chives, and tarragon to potatoes; mix gently. Add salt to taste. Add arugula and mix gently. Pour into a large bowl. Serve warm.

Nutrition Facts : Calories 395, Carbohydrate 10, Cholesterol 65, Fat 31, Fiber 3.7, Protein 19, SaturatedFat 8.8, Sodium 1115

Potato, Italian Sausage, and Arugula Salad image

Yield Makes 4 servings

Number Of Ingredients 8

1/3 cup thinly sliced red onion
1 lb small (1 1/2- to 2-inch) boiling potatoes
1 lb sweet or hot Italian sausage links
4 tablespoons extra-virgin olive oil
2 tablespoons red-wine vinegar
1 1/4 teaspoons salt
1/2 cup drained bottled roasted red peppers, cut into 1/4-inch strips
1/2 lb arugula, coarse stems discarded (4 cups)

Steps:

Soak onion in cold water to cover 15 minutes. Drain and pat dry.
Meanwhile, cover potatoes with salted cold water by 2 inches in a 3-quart heavy saucepan and simmer, uncovered, until just tender, 15 to 25 minutes. Drain in a colander and cool slightly.
While potatoes are simmering, prick sausages once or twice with a fork, then cook in 1 tablespoon oil in a large heavy skillet over moderate heat, turning occasionally, until browned and cooked through, about 10 minutes. Transfer to paper towels to drain. When sausages are cool enough to handle, cut diagonally into 1/2-inch pieces.
Whisk together vinegar and salt in a large bowl until salt is dissolved. When potatoes are just cool enough to handle (but still warm), peel and cut into 1-inch cubes, adding to vinegar as cut, and toss gently.
Add onion, sausages, roasted peppers, arugula, remaining 3 tablespoons oil, and salt and pepper to taste to potatoes and toss well.