Rachael Ray Every Day

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Recipe Summary

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large saucepan, add the potatoes and enough water to cover by 1 inch. Add a pinch of salt and bring to a boil over high heat. Reduce the heat to medium and simmer until softened, about 20 minutes. Drain, transfer to a bowl and cover to keep warm.

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  • Meanwhile, prick the sausages all over with a sharp paring knife. Place in a large skillet with enough water to reach a quarter of the way up the sausages. Cook over medium-high heat, turning often, until the water has evaporated, 15 to 20 minutes. Continue cooking, turning with tongs, until the sausages are browned all over, 5 to 7 minutes.

  • In a small bowl, whisk together the vinegar, mustard, onion, 1/2 teaspoon salt and the pepper. Slowly pour in the olive oil, whisking until the sauce is thick and emulsified. Pour over the potatoes and stir gently to coat.

  • Spoon the potato salad onto a platter and sprinkle the parsley on top. Serve the sausages on the potato salad.

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