sausage-potato salad

Ok, so you might be thinking that sausage and potatoes should not be in the same sentence as salad.  But, hear me out....this little combo is one of those meals that is comforting and feels a little unhealthy but it is actually a really great healthy option.  I love when a healthy salad tastes like delicious comfort food.

This salad was inspired by an appetizer/snack a friend of mine always makes.  She puts pieces of chicken sausage, potato, and arugula on a skewers and serves with a mustard dipping sauce.  So simple and so good!  I can eat like fifty of them in one sitting.

sausage-potato salad {for one}
-salad greens {any type will do}
-one chicken sausage {my favorite is Trader Joe's sundried tomato}
-one small golden potato {a little smaller than the palm of your hand}
-honey mustard dressing {my favorite is Newman's Own lite honey mustard}

Chop the potato into small pieces and put it in the microwave {or boil until just fork tender} for three minutes.  While the potato is cooking, cut the sausage into small pieces and toss in a non-stick skillet to brown and heat through.

Once the potato is fork tender, throw it in the pan with the sausage for a minute so that it can brown a little.

Fill a plate with salad greens, top with the warm potato and sausage and drizzle with a little dressing.  Perfection.

German Potato Salad

I have posted this recipe a few times before, but I feel it's worth repeating.  It is such a delicious summer side dish.


I inherited this recipe from my late grandmother and is the best potato salad you will ever eat. Even my husband, who claims to "hate" potato salad, loves this dish.  

German Potato Salad

• 2 pounds of red potatoes
• 4 eggs {3 of them hard boiled}
• 4 strips of bacon, diced
• 1 medium onion, cut into thin strips
• 1/2 cup apple cider vinegar
• 1/3 cup white sugar
• 3 tablespoons Dijon mustard
• a handful of fresh, flat leaf parsley, chopped
• salt and pepper

1. Hard boil three of the eggs.  My hard-boiling-egg method:  put eggs in a pot, cover with water, and cook until water boils.  Turn off the heat, pop a lid on the pot, and let the eggs sit there until the water cools enough for you to touch it {about 20 minutes}.

2. While the eggs are sitting in the hot water, cut the potatoes into large bite sized pieces and boil.  Be careful to not overcook them.  Boil them until they are just fork tender.

3. Drain the potatoes and set them in a large serving bowl.

4. Dice the bacon into small pieces and cook in a large saucepan, for about 5 minutes.  Carefully remove the crisp bacon bits from the pan while leaving the grease behind.

5. Slice the onion into thin strips and cook it in the bacon fat that remains in your saucepan.  These onions should be cooked over low-medium heat until nice and tender {this will take about 7 minutes}.

6. Whisk together the sugar, vinegar, and Dijon mustard and pour it into the pan with the onions.  Stir all together and allow the mixture to cook for a minute.

7. Whisk the fourth egg in a small bowl and slowly add to the pan with the onions and sauce.  Stir constantly while you are pouring so that the egg thickens the sauce without totally scrambling.  The egg will quickly cook {within about 10 seconds} and thicken the sauce while it does so.

8. Pour the warm sauce + onions over the potatoes + bacon in the serving bowl.

9. Finally the hard boiled eggs will be ready.  Peel and dice them and add them to the serving bowl.  Top the whole thing with chopped fresh parsley, a little salt and pepper and toss all to combine.  Refrigerate for a few hours before serving.

Enjoy!