8 Ratings
  • 5 Rating Star 5
  • 2 Rating Star 1
  • 3 Rating Star 1
  • 4 Rating Star 1
  • 8 Ratings

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.

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Ingredients

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.

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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.

Nutrition Facts

339 calories, 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

Ingredients

Directions

  • 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.

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Reviews

8 Ratings
  • 5 Rating Star 5
  • 2 Rating Star 1
  • 3 Rating Star 1
  • 4 Rating Star 1