Serve this attractive dish at room temperature as a side dish or as a gorgeous potato salad. Purple potatoes are great for soaking up the vinaigrette because of their high starch content, but you can use other starchy potatoes, such as new potatoes or fingerlings.
- Portion size 8 servings
- Credits : Canadian Living Magazine: March 2008
Ingredients
Dressing:
Method
In Dutch oven, cover potatoes with enough salted water to cover by 1 inch (2.5 cm); bring to boil. Reduce heat and simmer for 15 minutes or just until tender but not mushy. Drain and let cool enough to handle; cut into bite-size chunks.Meanwhile, in skillet, heat oil over medium heat; fry sausage for about 3 minutes or until golden. Drain on paper towel–lined plate.
Dressing: In large bowl, whisk together vinegar, mustard, garlic, oregano, salt and pepper; gradually whisk in oil until blended. Add potatoes; toss to coat. Stir in sausage, onions and olives; serve at room temperature. (Make-ahead: Cover and refrigerate for up to 2 days.)
Nutritional facts Per serving: about
- Sodium 1026 mg
- Protein 10 g
- Calories 411.0
- Total fat 28 g
- Cholesterol 25 mg
- Saturated fat 5 g
- Total carbohydrate 30 g
%RDI
- Iron 15.0
- Folate 10.0
- Calcium 3.0
- Vitamin A 1.0
- Vitamin C 33.0
