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- 1 pound small red new potatoes, halved
- 1 pound small yellow new potatoes, halved
- 3 tablespoons cider vinegar
- 1 tablespoon kosher salt
- Dressing
- 1/4 cup coarse-grain mustard
- 3 tablespoons cider vinegar
- 3 tablespoons sugar
- 1/4 cup peanut or vegetable oil
- 1/3 cup dry cured sausage, such as soppresata, pepperoni, or salami, cut in 1/4- to 1/2-inch pieces
- Freshly ground black pepper and kosher salt
- 1/2 cup torn fresh curly-leaf parsley
- 2 tablespoons thinly sliced green onions
- 2 tablespoons
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. 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. 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.
- Servings Per Recipe 8,
- cal. (kcal) 199,
- Fat, total (g) 9,
- chol. (mg) 7,
- sat. fat (g) 2,
- carb. (g) 24,
- Monosaturated fat (g) 4,
- Polyunsaturated fat (g) 2,
- fiber (g) 2,
- sugar (g) 6,
- pro. (g) 4,
- vit. A (IU) 340,
- vit. C (mg) 21,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 2,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 28,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 585,
- Potassium (mg) 554,
- calcium (mg) 20,
- iron (mg) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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