Hot Potato and Sausage Salad

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2 pounds small red boiling potatoes (unpeeled)
1 tablespoon salt plus more to taste
6 tablespoons cider vinegar
1/2 cup finely chopped red onion
1/2 cup finely chopped green onion
1/4 cup finely chopped fresh parsley
6 tablespoons olive oil
1 finely chopped garlic clove
3/4 teaspoon cayenne pepper
1 tablespoon Dijon mustard
1/2 teaspoon cracked black pepper
6 drops Tabasco sauce


  1. In a large pot, cover the potatoes with water, add 1 tablespoon salt, and bring to a boil. Cover and cook for 20-30 minutes, until a knife inserted into a potato meets no resistance. Drain. When cool enough, cut each potato in half. Cut each half into ¼ inch slices and put in a large bowl. Sprinkle with 3 tablespoons of the cider vinegar and toss in the red onion, green onions and parsley.

  2. In a heavy pan, heat the olive oil over medium-high heat. Add the sausage and cook until it begins to brown, about 5 minutes. Remove with a slotted spoon and add to the potatoes. To the fat remaining in the pan, add the garlic, cayenne, mustard, black pepper, Tabasco and remaining 3 tablespoons of cider vinegar. Bring to a boil whisking constantly. This should loosen any sausage bits and produce a smooth creamy dressing. Salt to taste. Pour the dressing over the sausages and potatoes, and mix lightly. Serve immediately.