Ever since I was younger, I have never been much of a fan of potato salad - or at least the traditional potato salad made with practically a jar of mayo. I'm not knocking the classic, yellow, mushy potato salad, okay? It's just that it pales (literally) in comparison to this one. Just try this recipe and your taste buds will thank you. And so will your guests (or whoever's mouths you feed on a regular basis).
- 2 lbs. of potatoes (You can use whatever you have; I had a bunch of red which makes for a pretty salad at the end)
- 1 pack of Johnsonville Spicy Italian Sausage
- 1 shallot, minced
- 2 tbsp. green onions, chopped
- 2 tbsp. of dijon mustard (I use Grey Poupon)
- 2 tbsp. of hot horseradish mustard
- 1 tbsp. of mayo
- 3 tbsp. of apple cider vinegar
- Peel your potatoes about 50% of the way. I like to leave a little skin on especially when using red skin potatoes-- it makes for a colorful salad at the end. Cut potatoes in fourths (slightly larger than bite-sized). Boil in lightly salted water until they are fork tender, but not any longer. Drain and set aside.
**Be sure not to boil too long; remember they will continue to cook after draining them from the steam**
- In a medium pan, cook loose sausage over med-high heat until cooked through. As it cooks, crumble using the back of a wooden spoon or spatula. Set this aside.
- In a small saucepan, heat about a teaspoon of olive oil. Saute minced shallot until it begins to look translucent. Set aside. Chop green onions.
- In a small bowl, whisk together both mustards and apple cider vinegar. Pour into a larger bowl (large enough to toss all your potatoes).
- Add the drained potatoes to the large bowl and gently toss with wooden spoon to coat all the potatoes with the mustard dressing. Add the sausage, shallots, and green onions. Give it one last toss.
Now, make sure no one is looking - pop a couple in your mouth before it's all gone.
Basically, once you have all the contents prepared (potatoes boiled, sausage cooked, shallots sauteed) it's just a matter of tossing everything together. This is a pretty simple recipe and doesn't take too long to prepare.
Try it out for your next BBQ and impress your friends and family. Or you could just go buy another bag of chips and dip like you always do...