Pear & Potato Salad with Pickled Mustard Seeds and Sausage
This potato salad recipe is a little different than what you might be used toits 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.
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.
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To remove the hot raw flavor from the onion, place wedges in a colander and rinse under cold running water; drain.
17 g fat
(3 g saturated fat,
2 g polyunsaturated fat,
10 g monounsaturated fat),
27 mg cholesterol,
1047 mg sodium,
37 g carbohydrates,
6 g fiber,
18 g sugar,
12 g protein.
Pickled Mustard Seeds
In a small saucepan combine vinegar, salt and sugar; bring to a boil. Place mustard seed in a small glass bowl; pour on boiling vinegar mixture. Cover and cool to room temperature, about 1 hour.