50+ Friends Club Cookbook -- Salads and Dressings -- Sausage and Potato Salad

50+ Friends Club Cookbook
Salads and Dressings

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Sausage and Potato Salad

From the Kitchen of: Paz
Source: Family Circle
NOTE:
Escarole has broad, slightly curved, pale green leaves with a milder flavor than curly endive. Escarole are available year-round, with the peak season from June through October. It should be selected for its fresh, crisp texture; avoid heads with discoloration or insect damage. Store escarole, tightly wrapped, in the refrigerator for up to 3 days. Like endive it is used mainly in salads, but can also be briefly cooked and eaten as a vegetable or in soups.

1-1/2
lbs.
Red new potatoes

1/2
cup
Chicken broth

1/4
cup
Red-wine vinegar

2
tsps.
Sugar

1/2
tsp
Mustard powder

1/2
tsp.
Salt

1/4
tsp.
Pepper

1/4
tsp.
Fennel seeds, crushed

1
lb.
Hot Italian sausage, cut into bite-size pieces

1
Sweet Red pepper, cored, seeded and cut into strips

1
Sweet Yellow pepper, cored, seeded and cut into strips

1
med.
Onion, halved and sliced crosswise

3
packed cups
Escarole, cut into bite-size pieces

Place potatoes in saucepan; add enough water to cover. Bring to boiling; boil gently 20 minutes or until knife-tender.
Meanwhile, mix chicken broth, vinegar, sugar, mustard powder, salt, pepper and crushed fennel seeds in saucepan. Heat to simmering; keep warm.
Add sausage to large skillet; cook over medium-high heat for 7 minutes or until beginning to brown. Add sweet peppers and onion; reduce heat to medium-low and cook for 9 minutes, until vegetables are tender.
Drain potatoes; cut in half or in quarters. Place in large bowl; add warm dressing and sausage mixture, toss to coat. Add excarole; toss.
Serve slightly warm.


1-1/2	lbs.	Red new potatoes
1/2	cup	Chicken broth
1/4	cup	Red-wine vinegar
2	tsps.	Sugar
1/2	tsp	Mustard powder
1/2	tsp.	Salt
1/4	tsp.	Pepper
1/4	tsp.	Fennel seeds, crushed
1	lb.	Hot Italian sausage, cut into bite-size pieces
1		Sweet Red pepper, cored, seeded and cut into strips
1		Sweet Yellow pepper, cored, seeded and cut into strips
1	med.	Onion, halved and sliced crosswise
3	packed cups	Escarole, cut into bite-size pieces

50+ Friends Club CookbookSalads and Dressings

Sausage and Potato Salad

1-1/2

lbs.

Red new potatoes

1/2

cup

Chicken broth

1/4

cup

Red-wine vinegar

2

tsps.

Sugar

1/2

tsp

Mustard powder

1/2

tsp.

Salt

1/4

tsp.

Pepper

1/4

tsp.

Fennel seeds, crushed

1

lb.

Hot Italian sausage, cut into bite-size pieces

1

Sweet Red pepper, cored, seeded and cut into strips

1

Sweet Yellow pepper, cored, seeded and cut into strips

1

med.

Onion, halved and sliced crosswise

3

packed cups

Escarole, cut into bite-size pieces

50+ Friends Club Cookbook
Salads and Dressings