Wednesday, May 04, 2005

Warm Chicken Sausage and Potato Salad

Warm Chicken Sausage and Potato Salad (Adapted from Eating Well)

16 ounces small red potatoes, halved
4 cups baby spinach
12 ounces tomato, basil and mozarella chicken sausage, cut into 1/2" coins
1/3 cup cider vinegar
1 tablespoon pure maple syrup
1 tablespoon grainy mustard
1 tablespoon olive oil

In a large saucepan, add 1" of water and bring to a boil. Add potatoes to a steamer basket and set over the water - cover and steam potatoes just until they are cooked through, about 10-15 minutes. Place warm potatoes into a large bowl, add spinach and cover to keep warm.

In a medium skillet, cook sausage over medium heat until browned and warmed through - about 5-8 minutes. Add to the potato and spinach mixture.

Remove the skillet from the heat and whisk in vinegar, syrup and mustard - scraping up any browned bits on the bottom. Slowly whisk in oil. Drizzle over the potato mixture and gently toss to coat. Season to taste with pepper.

Makes 4 servings.

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