Warm Dijon Potato & Sausage Salad

I LOVED this recipe and it gave me a chance to try out a new trick! Did you know you can use a colander as a makeshift vegetable steamer? This is so obvious I don’t know why I hadn’t tried it before. All you need to do is fill a stock pot with an inch of water, then place a colander inside the pot so that its base is inside but the handles are suspended over the lip of the pot. Put your vegetables in the colander and then cover with the stock pot lid. Like so:

Isn’t that great?

But now to the recipe. I adore the dressing on this. It’s tangy like dijon, but the maple syrup balances it perfectly. Love it. I will say that next time I’ll probably use chicken sausage in this instead of the smoked beef sausage, but I had some given to me for free (my mom is an extreme coupon-er, you know!) and even though that’s not what I usually buy, it was still really great. Especially with that dressing!


Warm Dijon Potato & Sausage Salad

Serves 4


  • 1 pound red potatoes, cut in half
  • 4 cups spinach, gently packed
  • 12 ounces smoked beef sausage (or chicken sausage)
  • 1/3 cup cider vinegar
  • 1 tablespoon maple syrup
  • 1 tablespoon Dijon mustard
  • 1 tablespoon olive oil
  • Freshly ground pepper, to taste



Wash potatoes and cut them in half. Bring 1 inch of water to a boil in a stock pot. Add potatoes to a steamer basket (if you don’t have one, see note above) and steam for about 15 minutes, until potatoes can easily be pierced with a fork. Transfer to a large bowl and add spinach. Cover with foil to keep warm.

Meanwhile, cut sausage into ½-inch pieces and cook thoroughly in a skillet over medium heat, about 5 minutes. Drain on paper towels to remove any excess grease and then add sausage to the potato mixture.

In a small sauce pan, whisk together vinegar, maple syrup, and mustard, heating the mixture until warm. Gradually whisk in olive oil. Pour the dressing over the salad and toss until the spinach is wilted. Season with pepper.

Adapted from EatingWell.com