MENU

Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Make sure the sausage is gluten-free.

 

"It is always wise to make too much potato salad. Even if you are cooking for two, make enough for five." -Laurie Colwin

The refrigerator light goes on...

Sautéing the minced sausage both brings out the flavor and renders the fat so that it can become the vehicle for the dressing. This is a great technique for potato salad because the sausage brings so much flavor but also some saltiness. You can use almost any sausage and that will take your potato salad in a new direction – Italian, andouille or even a sweet maple flavor.

I look for sausages that contain about 350 milligrams of sodium in an ounce. They will add a lot of flavor, but as with this recipe, do sometimes need a bit of added salt to make the potato salad flavorful. If you find a sausage that you love but it is saltier, wait to add your salt at the end of the dish – you might not need as much.

 

 

Savory Potato Salad



Servings = 4 | Serving size =about 1 cup

Cooking Time = 60 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.

This recipe makes good leftovers. Note that cooking time does not include chilling time.

4 quarts water
16 ounces red or Yukon gold potatoes
2 ounces sausage (finely minced)
1 large shallot (minced)
1 Tbsp olive oil
1 Tbsp coarse ground mustard
1 Tbsp white wine vinegar
3 large ribs celery (diced)
1/8 tsp salt

Savory Potato Salad recipe from Dr. Gourmet
Place the water in a large sauce pan over high heat.

When the water is boiling add the potatoes.

Cook for about 30 minutes or until a small knife blade slips into the potato with slight resistance.

Remove and let cool.

Place the sausage in a small skillet over medium high heat.

Cook for about 5 minutes. Stir frequently.

Add the shallot and cook for another 5 minutes. Stir frequently.

Remove from the heat and let cool.

Cut the potatoes into 1/2 inch pieces.

Combine with the sausage and shallot mixture, add the olive oil, mustard, vinegar, celery, and salt.

Fold together.

Chill.

Nutrition Facts

Serving size = about 1 cup

Servings = 4

.

Amount Per Serving

Calories 168 Calories from Fat 67
  % Daily Value
Total Fat 7g 11%
    Saturated Fat 1g 7%
    Monounsaturated Fat 4g  
    Trans Fat 0g  
Cholesterol 10mg 4%
Sodium 246mg 10%
Total Carbohydrates 21g 5%
    Dietary Fiber 4g 11%
    Sugars 2g  
Protein 4g  
Vitamin A 5% Vitamin C 39%
Calcium 2% Iron 6%
Vitamin K 16 mcg Potassium 640 mg
Magnesium 34 mg