Potato Salad with Sausage and Grainy Mustard Dressing

Potato Salad with Sausage and Grainy Mustard Dressing
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  1. 1 pound small red new potatoes, halved
  2. 1 pound small yellow new potatoes, halved
  3. 3 tablespoons cider vinegar
  4. 1 tablespoon kosher salt
  5. Dressing
  6. 1/4 cup coarse-grain mustard
  7. 3 tablespoons cider vinegar
  8. 3 tablespoons sugar
  9. 1/4 cup peanut or vegetable oil
  10. 1/3 cup dry cured sausage, such as soppresata, pepperoni, or salami, cut in 1/4- to 1/2-inch pieces
  11. Freshly ground black pepper and kosher salt
  12. 1/2 cup torn fresh curly-leaf parsley
  13. 2 tablespoons thinly sliced green onions
  14. 2 tablespoons
  1. 1. In a 3- to 4-quart saucepan combine potatoes, 3 Tbsp. cider vinegar, and 1 Tbsp. kosher salt. Add water (about 4 cups) to cover potatoes. Bring to boiling over medium heat. Reduce heat and simmer, uncovered, for 15 to 20 minutes, just until potatoes are tender when gently pierced with a fork. Drain well. Let stand for 2 to 3 minutes before adding dressing.
  2. 2. For Grainy Mustard Dressing, in a small bowl whisk together the mustard, 3 Tbsp. vinegar, sugar, and 1/2 tsp. kosher salt. In a steady stream, whisk in peanut oil until well blended.
  3. 3. Transfer potatoes to a mixing bowl. Add Grainy Mustard Dressing all at once. Mix gently to avoid breaking potatoes. Gently mix in sausage. Season with a generous pinch of kosher salt and a few grinds of black pepper. Add parsley and green onions. Serve warm or at room temperature.
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