Cheryl Wixson’s Potato & Sausage Salad 


4 1lb. pieces firmly packed pork sausage

10 pounds new red potatoes

4 tablespoons coarse sea salt

1 cup dry white wine

4 tablespoons white wine vinegar

8 shallots

1/2 cup Dijon style mustard

fresh chopped parsley, about 1 tablespoon

fresh snipped chives, about 1 to 2 tablespoons

1/2 cup olive oil


Place the sausage (without pricking the skin) in a large saucepan, adding enough cold water to cover generously. Bring to a simmer and let cook at a very gentle simmer with boiling for 30 minutes. Remove the saucepan from the heat and let the sausage poach in the hot water for 5 more minutes.

Scrub the potatoes (do not peel) and cook on top of the stove in water and the sea salt until tender, about 20 minutes. Drain the potatoes, peel off the loose skin, and slice them into rounds. Put potatoes in a mixing bowl and sprinkle with the white wine while they are still warm.

Prepare the vinaigrette: combine the mustard, vinegar, and oil in a small bowl. Season to taste with salt and fresh pepper. Pour the vinaigrette over the potatoes and toss gently.

Peel and chop the shallots. Chop the chives and parsley.

Slice the sausage into thick rounds. Arrange the potatoes and warm sausage on a serving platter. Sprinkle with the shallots and herbs and serve.