Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Potato Salad with Summer Sausage
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- Level: Easy
- Total: 50 min
- Active: 30 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 457
- Total Fat
- 33 g
- Saturated Fat
- 7 g
- Carbohydrates
- 31 g
- Dietary Fiber
- 2 g
- Sugar
- 5 g
- Protein
- 10 g
- Cholesterol
- 41 mg
- Sodium
- 603 mg
This potato salad is rich and creamy, coated in a tangy buttermilk dressing with a cool crunch of celery and scallion. The surprise guest is meaty chunks of summer sausage, a classic favorite which packs an unexpected but delicious pop of flavor.
- Level: Easy
- Total: 50 min
- Active: 30 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 457
- Total Fat
- 33 g
- Saturated Fat
- 7 g
- Carbohydrates
- 31 g
- Dietary Fiber
- 2 g
- Sugar
- 5 g
- Protein
- 10 g
- Cholesterol
- 41 mg
- Sodium
- 603 mg
Ingredients
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Directions
- Put the potatoes in a large pot and cover with water by 1 inch; season with salt. Bring to a boil, reduce to a simmer and cook until just tender, about 8 minutes; drain. Transfer to a large bowl and sprinkle with the vinegar and a big pinch of salt; toss. Let cool slightly, 20 to 30 minutes.
- Stir together the mayonnaise, relish, buttermilk, mustard, sugar and cayenne in a medium bowl. Add to the potatoes along with the sausage, scallions (reserve about 1 tablespoon for topping) and celery; stir until combined, taking care not to mash the potatoes. Season with salt and black pepper and top with the reserved scallions.
