Warm Potato Salad with Sausage 
Difficulty: Intermediate  |  Prep Time: 60 Minutes  |  Makes 4 Servings

Potato Salad
  • 2 pounds small red potatoes
  • 6 cloves garlic
  • ¼ cup kosher salt
  • 2 leeks
  • 3 tablespoons unsalted butter
  • 1 cup frozen petite peas
  • 2 Bratwurst sausages
  • 2 large stalks of celery, ¼ inch dice
  • 1 tablespoon chiffonade of fresh sage
  • ¼ cup white wine vinegar
  • ½ teaspoon sugar
  • 1 teaspoon Dijon mustard
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • ½ cup olive oil

Wash potatoes and place in a large pot. Add the whole cloves of garlic and cover with cold water and ¼ cup kosher salt. Bring to a boil and then reduce the heat to a light simmer. Cook until a knife inserted comes out easily- they must be fully cooked at this point as they will not cook any more. Drain.

While the potatoes cook, cut the tops off the leeks. Cut the leeks in half lengthwise, and slit lengthwise from just above the root end. Cut into thin ⅛ inch slices and place in a colander. Wash under running water until clean. Shake off excess water. Melt the butter in a saucepan and sauté the leeks until golden brown and caramelized. Off heat, add the peas to just warm them through.

Sauté the Bratwurst and brown on all sides. Cut the sausages lengthwise into quarters and then into ¼ inch pieces and set aside.

Cut the potatoes in half or quarters if they are large, and place in a large bowl. Using a garlic press; press the cooked garlic into the salad. Add the caramelized leeks, peas, sausage, diced celery and sage. Pour vinaigrette over the warm potato salad and gently mix. Season with kosher salt and pepper to taste.

Combine all of the ingredients except the oil. Pouring the oil in a slow stream, whisk the oil into the vinegar mixture.

By Draeger’s Cooking School

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