Monday, August 4, 2014

Roasted Potato Salad with Apple & Sausage

If you don't "do" white potatoes, please don't be offended. I don't eat them too often (and when I do they're always organic). A friend requested a healthy potato salad recipe, however, and this turned out too tasty not to share.

I chose to include the celery and walnuts because I use them in my favorite sweet potato salad recipe and love the crunch they offer. If are allergic to nuts or just prefer not to include them the salad is just as tasty without them.

Roasted Potato Salad with Apple & Sausage

3 lbs. organic red potatoes, quartered (peeling is optional)
1/4 cup olive oil, divided
1/4 cup fresh chopped rosemary
salt & pepper
4 cored and diced organic apples
1/4 cup chopped & toasted walnuts
1/4 cup chopped organic celery
12 oz. chicken sausage with apple, sliced
2 tbs. white wine or apple cider vinegar
1/2 minced shallot
1 tbs. Dijon mustard
juice of 1/2 lemon

Preheat oven to 350. Toss potatoes in a large bowl with 2 tbs. olive oil, rosemary and some salt and pepper. Transfer to a roasting pan and cook for 45-60 minutes (to your desired level of doneness). Allow to cool and cover.

When ready to assemble salad, cook sausage until browned. Remove from heat and allow to cool.
Toss apples, potatoes, walnuts and celery in a large bowl. Add sausages once they've cooled.

Combine remaining 2 tbs. olive oil, vinegar, shallot, mustard and lemon juice in a small bowl.  Stir with a whisk. Taste for seasoning and adjust to taste with salt and pepper.

Drizzle dressing over potato mixture in bowl and serve.

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