French · Lunch
Warm Sausage and Potato Salad
French bistro salad of pan-seared pork sausage sliced over warm fingerling potatoes, tossed with a Dijon and white wine vinegar dressing, bacon lardons, shallots, and parsley. The sausage fat deglazes the pan to dress the potatoes directly, finished with peppery arugula.
$6
15 minsPrep
20 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
634Calories
27.8gProtein
49.1gFat
20.4gCarbs
2.5gSugar
2.9gFiber
1112mgSodium
134mgChol
16.4gSat Fat
920mgPotassium
50mgCalcium
2.8mgIron
1mcgVitamin B12
20mgVitamin C
low-carb
herb-salt
hidden-gems
Instructions
1
Prep
Halve the potatoes and thinly slice the shallot; dice the bacon into lardons and chop the parsley.
2
Heat a dry skillet over medium heat and sear the sausage 8–10 minutes, turning occasionally, until deeply browned and the centre reaches 160°F.
3
In the same skillet over medium heat, crisp the bacon lardons 3–4 minutes until the edges curl and fat has rendered, leaving crisp bits.
4
Boil the potatoes in salted water 12–15 minutes over high heat until a knife slides in with no resistance; drain and halve if large.
5
Off the heat, pour white wine vinegar into the hot skillet and scrape up the browned bits until the pan bottom is clean.
6
Whisk the deglazed liquid with Dijon mustard and olive oil until slightly thickened into a dressing.
7
Toss the warm potatoes in a bowl with the shallot, bacon lardons, and half the dressing until coated.
8
Slice the sausage on a diagonal, arrange over the dressed potatoes with arugula, drizzle remaining dressing, scatter parsley, and season with salt and pepper.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz160g, about 1 large link pork sausage
- 11 oz150g, about 6 small fingerling potato
- 1.4 oz40g bacon
- 22 small shallot
- 2 tsp2 tsp Dijon mustard
- 2 tbsp2 tbsp white wine vinegar
- 4 tbsp4 tbsp olive oil
- a small handful arugula
- 2 tbsp2 tbsp parsley
- salt, to taste
- black pepper, to taste
