Grilled Sausage and Potato Salad with Spinach, Red Onion, and Brewmaster Mustard Vinaigrette

Roasted Beet Salad with Oranges, Fennel, and Mint.jpg

Brewmaster is my favorite of the many types of mustards that we sell at the Market. If you can’t find it, improvise by stirring a little brown sugar and dark beer into whole-grain mustard. With sausage and spinach tossed in with the potatoes, this salad is a meal in itself.

 Serves 4 to 6

1 pound small red potatoes or fingerling potatoes, gently scrubbed
Kosher salt for salting the water

Brewmaster Mustard Vinaigrette

3 tablespoons red wine vinegar
1 tablespoon Brewmaster Mustard
1 shallot, minced
1/3 cup extra virgin olive oil
Sea salt and freshly ground black pepper

1 pound Kielbasa or Italian pork sausage (spicy or sweet), cut into 2-inch pieces
4 cups loosely packed spinach, washed, drained, and trimmed
1 red onion, thinly sliced
1 cup grape tomatoes or small cherry tomatoes, halved
2 tablespoons chopped fresh flat-leaf parsley
Sea salt and freshly ground black pepper to taste

1. Prepare a hot fire in a charcoal or gas grill. (Or just before you’re ready to cook the sausage, heat a grill pan or cast iron skillet over medium-high heat until hot.)

2. Place the potatoes in a large saucepan and add water to cover by 2 inches. Bring the water to a boil over high heat and add salt. Reduce the heat and simmer the potatoes for 12 to 15 minutes, until they’re tender when pierced with the tip of a small knife. Drain the potatoes, transfer them to a large bowl, and set aside to cool.

3. Meanwhile, make the vinaigrette. Whisk the vinegar, mustard, and shallot together in a small bowl. Gradually whisk in the olive oil, season to taste with salt and pepper and set aside.
Grill the sausage for about 10 minutes, turning often, until it’s light brown and cooked through. Set aside to cool.

4. Grill the sausage for about 10 minutes, turning often, until light brown and cooked through. Remove from the grill and set aside to cool slightly.

5. Add the sausage, spinach, onion, tomatoes, and parsley to the bowl with the potatoes. Drizzle the salad with the vinaigrette, season to taste with salt and pepper; and toss until the spinach is wilted slightly. Serve warm or at room temperature.

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