Ingredients
1 lb. boiling potatoes (about 3)
3 tbsp. canned low-sodium chicken broth or homemade stock
1/2 tsp. salt
2 tsp. Dijon mustard
1 1/2 tsp. red- or white-wine vinegar
1/4 tsp. fresh-ground black pepper
c. olive oil
1/2 lb. smoked sausage
2 tbsp. chopped fresh parsley
1 large head romaine lettuce
Preparation
Step 1Put the potatoes in a medium saucepan of salted water. Bring to a boil and cook until the potatoes are just tender, about 5 minutes. Drain the potatoes and put them in a glass or stainless-steel bowl. Add the chicken broth and 1/4 teaspoon of the salt to the warm potatoes and toss gently.Step 2Meanwhile, in a large glass or stainless-steel bowl, whisk together the mustard, vinegar, the remaining 1/4 teaspoon salt and the pepper. Add the oil slowly, whisking.Step 3Put a large nonstick frying pan over moderate heat. Add the smoked sausage and cook, stirring occasionally, until the sausage is brown and warmed through, about 3 minutes. Remove the sausage and drain on paper towels.Step 4Toss the potatoes with 2 tablespoons of the dressing and the parsley. Toss the romaine into the remaining dressing. Put the lettuce on plates and top with the potatoes and sausage.Step 5Wine Recommendation: The French often serve a simple and straightforward, fresh and fruity Beaujolais with smoked sausage and potato salad. Who are we to argue?
