I originally published this recipe over two years ago. I came up with this recipe because I happen to dislike creamy potato salads with mayonnaise, but I loved the idea of German potato salads made with a warm vinaigrette.
We’ve really come to love this easy, flavorful salad as a great main dish for a hot summer night. I’ve made a few revisions that I think make this salad better and even more flavorful.
Warm Potato Salad with Apples and Mustard Shallot Dressing
6-8 medium sized, new or Yukon gold potatoes (or any other waxy potato)
1/2 cup good extra virgin olive oil
1/2 cup finely minced shallots
2 Tbsp. whole grain brown mustard (you can also use Dijon)
1 tsp. honey
1/4 cup apple cider vinegar (white wine vinegar works well, too)
1 Tbsp. fresh rosemary, finely chopped
1 tsp. fresh thyme, finely chopped
salt and freshly ground black pepper, to taste
1 lb. Italian sausage, cooked and crumbled into small pieces (can use gluten-free or omit)
1-2 medium tart apples, peeled and chopped into 1/4″ pieces**
Cut unpeeled potatoes into large chunks. Place in a large pot with cold, salted water. Bring to a boil and cook until just tender. Drain in a colander.
Add olive oil to the pan and heat gently. Add the shallots and cook until they start to soften and become fragrant, about 2 minutes. Add the mustard, honey and vinegar to the hot pot. Whisk to combine. Add the chopped herbs. Taste and add salt and pepper, if necessary. Add the cooked sausage and apples, stir to coat with the dressing. Place potatoes in a large bowl and add the sausage/apple mixture. Carefully toss everything together. Serve warm.
**The picture above shows the salad without apples. We ate it with a green salad that had pears in it, so I left them out.