1 pound small potatoes, preferably new or Yukon golds
1/2 cup extra virgin olive oil
2 Tbsp balsamic vinegar
2 Tbsp dry white wine
3 Tbsp finely chopped shallots
1 tsp each salt and black pepper
1/4 cup oil-packed, sun-dried tomatoes, blotted with a paper towel and coarsely chopped
1/2 cup minced fresh herbs such as parsley, tarragon and chives
1 pound fresh Italian, French or lower-fat sausages of your choice
1-2 Tbsp Dijon mustard
2 large bunches arugula or watercress, large stems removed
Place potatoes in a heavy pot and cover with cold water. Bring to the boil and simmer until tender when pierced with a fork. Timing will depend upon potato size. If potatoes are large, let them cool a bit and then cut them into bite-size chunks. Place in a large bowl while still warm and add oil, vinegar, wine, shallots, salt, pepper, sun-dried tomatoes and herbs. Allow to sit at room temperature 1 hour.
At serving time, prick sausages with a fork and saute in a heavy pan over medium-low heat until brown in a heavy pan. (If you are using lower-fat sausages, use a non-stick pan and add a Tbsp of oil and a few Tbsp water to the pan.)
Remove from heat and cool sausages about 10 minutes. Slice them and set aside.
Remove any fat from the top of any cooking juices in pan and add juices to potatoes. Add mustard to taste. Stir in arugula or watercress, and sausages.
Divide among 4 warm salad plates. Serve right away.
Serves 4.
