Warm Smoked Sausage Potato Salad

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INGREDIENTS

Dressing:
6 tablespoons olive oil
1/2 large red onion, finely chopped
3/4 cup lager
3 tablespoons malt or cider vinegar
1/2 teaspoon sugar
1 tablespoon Dijon mustard
salt and freshly ground black pepper, to taste
Salad:
4 Habanero & Green Chile links, diced
1/2 pound red potatos
1/4 cup parsley (finely chopped)
1 bunch chives (snipped or finely chopped)
1/2 red onion (finely chopped)

COOKING INSTRUCTIONS

  1. To make the dressing: In a small frying pan over medium heat, add 2 tablespoons of olive and sauté the onion until just soft, about 5 minutes. Add the lager, the vinegar, and sugar and boil for 5 minutes. Transfer to a food processor and add the mustard. With the motor running, slowly pour in the remaining 4 tbsp. olive oil. Season to taste with salt and pepper.

  2. To make the salad: In a large skillet cook the sausage over medium heat for 5-7 minutes, transfer to a large salad bowl and keep warm.

  3. Boil the potatoes in salted water until tender, about 20-25 minutes. Drain and slice into ¼-inch rounds. While the potatoes are still warm, gently mix with the sausage, onions, parsley and dressing. Season to taste with salt and pepper. Garnish with chopped chives.