Italian Sausage Potato Salad Supper Recipe


This recipe, from "Cooking Thin with Chef Kathleen" (Houghton Mifflin) by Kathleen Daelemans is a feature of:

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Step 1

Place the potatoes in a large pot and cover them with cold water. Over high heat, bring to a boil, immediately reduce to a simmer, and cook until potatoes are just done, 25-30 minutes. Do not overcook.

Step 2

Meanwhile, prepare the dressing. Whisk together vinegar, mustard, white wine, olive oil, salt and pepper to taste. Set aside.

Step 3

When the potatoes are cooked through, drain and cool slightly. While potatoes are still warm, peel and cut into 1/2-inch thick slices. Place potatoes in a large mixing bowl. Season with salt and pepper, chives and parsley, then add dressing. Set aside.

Step 4

Place water and sausages in a small non-stick pan set over medium heat. Cover and cook until sausages are firm to the touch and cooked through, 10-12 minutes. Let sausage rest for 5 minutes, then cut on a diagonal into 1/2-inch slices.

Step 5

Combine salad greens and dressed potatoes and toss until all greens are well coated. Divide the greens and potatoes evenly among individual serving plates and top with equal portions of sausage.

... an excerpt of: "Cooking Thin with Chef Kathleen" from (Houghton Mifflin)
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Things You'll Need

  • 3pounds yukon gold or russett potatoes
  • 3tablespoons white wine vinegar
  • 2tablespoons Dijon mustard
  • 1/4cup white wine
  • 1/4cup extra virgin olive oil
  • kosher salt
  • fresh ground black pepper
  • 1tablespoon chives -- minced
  • 1/2cup flat leaf parsley -- roughly chopped
  • 2tablespoons water
  • 3/4pound low-fat Italian sausage
  • 15cups salad greens

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