Recipes and Cooking Pear and Potato Salad with Pickled Mustard Seeds and Sausage This potato salad recipe is a little different than what you might be used to—it's not as creamy as traditional potato salad, and it includes sausage, pears, and kale! Still, this homemade potato salad is a great potluck dish, because you know no one will bring the exact same thing. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on April 29, 2022 Print Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 30 mins Roast Time: 25 mins Total Time: 55 mins Servings: 6 Yield: 6 cups Jump to Nutrition Facts Ingredients 1 tablespoon olive oil 8 ounce cooked chicken and apple sausage, sliced 1/4 inch thick or your favorite brown-and-serve sausage 1 pound gold potatoes, coarsely chopped 3 firm Anjou pears, cored and cut in thin wedges 1 Recipe Pickled Mustard Seeds, drained ¼ cup lemon juice ¼ cup cider vinegar ¼ cup extra-virgin olive oil 1 tablespoon Dijon-style mustard 1 tablespoon soy sauce 1 tablespoon pure maple syrup ¼ cup thinly sliced fresh mint 1 small onion, cut in thin wedges (1/3 cup)* 4 cup torn kale or baby kale Kosher salt and freshly ground black pepper Directions Preheat oven to 375°F. In a 12-inch oven-going skillet heat 1 Tbsp. oil over medium-high heat. Add sausage; cook and stir until browned. Add potatoes and pears; cook until browned on edges. Transfer to oven. Roast, uncovered, for 25 to 30 minutes or until just tender. Meanwhile, for vinaigrette, in a medium bowl whisk together the Pickled Mustard Seeds, lemon juice, cider vinegar, olive oil, mustard, soy sauce, and maple syrup. Stir in mint. In a very large bowl combine potato mixture, onion, and kale. Add vinaigrette; toss to coat. Season to taste with salt and pepper. Serve at once. * To remove the hot raw flavor from the onion, place wedges in a colander and rinse under cold running water; drain. Pickled Mustard Seed In a small saucepan combine 1/3 cup champagne vinegar, 1 tablespoon kosher salt, 1 tablespoon sugar; bring to a boil. Place1/4 cup mustard seeds in a small glass bowl; pour on boiling vinegar mixture. Cover and cool to room temperature, about 1 hour. Print Nutrition Facts (per serving) 339 Calories 17g Fat 37g Carbs 12g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 339 % Daily Value * Total Fat 17g 22% Saturated Fat 3g 15% Cholesterol 27mg 9% Sodium 1047mg 46% Total Carbohydrate 37g 13% Total Sugars 18g Protein 12g Vitamin C 67.9mg 340% Calcium 113mg 9% Iron 2.9mg 16% Potassium 661mg 14% Folate, total 48.7mcg Vitamin B-6 0.3mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.