And for the potatoes, I’m going to make this Sausage and New Potato Salad with Mustard Vinaigrette, also from The Cook’s Warehouse. These cooler evenings put me in the mood for dishes with smoked sausage. And it’s a chance to use some of those bountiful peppers from today’s box.
Ingredients:
2 pounds red new potatoes, quartered 1 pound smoked sausage, cut into half moons Canola oil, or other neutral oil 2 bell peppers, seeded and diced 1 bunch green onions, thinly sliced (white and light green parts only) 4 stalks celery, finely diced Kosher salt and freshly ground black pepper For the dressing: 1/2 cup apple cider vinegar 3 tablespoons whole grain mustard 2 tablespoons honey Olive oil, as needed Kosher salt and freshly ground black pepper
Preparation:
Add potatoes to a large stock pot and cover with cool water. Add plenty of salt (3 to 4 tablespoons—it should taste like ocean water.) Bring to a boil over high heat, then reduce heat to keep the water simmering. Cook until potatoes are tender when poked with a sharp knife, but be careful not to overcook, or the potatoes will fall apart when mixing. Drain the potatoes and transfer to a large mixing bowl.
Meanwhile, add sausage to a large skillet with a big glug of canola oil, about 1/4 cup. (The residual oil gets used for the dressing.) Heat over medium heat until sausage is golden brown and erring on the crisp side. Remove using a spider or slotted spoon and transfer to the same bowl as the cooked potatoes. Pour the residual oil into a small mixing bowl or liquid measuring cup to be used for the vinaigrette. Add the bell peppers to the skillet and cook for a minute or so, just to soften up slightly. (They can also go into the salad raw.)
Add the bell peppers, green onions, and celery to the bowl with the potatoes.
Meanwhile, whisk the cider vinegar, whole grain mustard, and honey to the bowl with the canola oil. Add some olive oil if it seems like it needs some more fat. Season generously with salt and pepper. Pour the dressing over the potato mixture and gently fold until well combined.
Let the mixture sit for a few minutes. Taste and adjust flavors as needed. (It can drink up the dressing, so don’t be afraid to whisk up a little more dressing.) Serve at room temperature. It just keeps getting better as it sits!