There are many recipes for potato salad and not all include mayonnaise as an ingredient. This variation features a delicious mustard dressing instead, and some heartiness provided by the addition of sausage. It takes only 15 minutes to prepare and 15 minutes to cook this delicious side dish which makes eight servings.
For the potatoes, you will need:
For the dressing, you will need:
• ½ cup curly-leaf parsley, torn
• ½ cup cured dry sausage (salami, pepperoni, soppresata), cut into ¼ to ½-inch pieces
• ¼ cup vegetable or peanut oil
• ¼ cup coarse-grain mustard
• 3 tablespoons sugar
• 3 tablespoons cider vinegar
• 2 tablespoons green onions, sliced thinly
• Kosher salt
• Fresh ground black pepper
• Small bowl
Step 1: Combine the kosher salt, cider vinegar, and potatoes in the saucepan. Add enough water (approximately 4 cups) to cover the potatoes. Bring to boil on stove burner set to medium heat. Reduce the heat and simmer for between 15 and 20 minutes, uncovered. Potatoes should be tender when you pierce them with a fork.
Step 2: Drain the potatoes well and let them stand for 2 or 3 minutes.
Step 3: Prepare the dressing by whisking the sugar, cider vinegar, mustard, and ½ teaspoon of kosher salt in the small bowl. Whisk the peanut or vegetable oil in a steady stream until it is well blended.
Step 4: Transfer the potatoes to the mixing bowl. Add the dressing all at once and mix gently with the spoon to keep from breaking the potatoes. Mix in sausage gently.
Step 5: Season with a few black pepper grinds and a pinch of salt. Add the green onions and parsley. Serve while still warm or at room temperature.