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Warm Chicken Sausage & Potato Salad

Warm Chicken Sausage & Potato Salad
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This super simple bistro-style salad is substantial with potatoes, arugula and chicken sausage.

Prep: 30 minutes | Total Time: 30 minutes
  • 1 pound
    small potatoes, cut in half
  • 1 5-ounce bag
    arugula, (about 4 cups, gently packed)
  • 12 ounces
    precooked chicken sausage, cut crosswise into 1/2-inch pieces
  • 1/3 cup
    cider vinegar
  • 1 tablespoon
    maple syrup
  • 1 tablespoon
    whole-grain or Dijon mustard
  • 1 tablespoon
    extra-virgin olive oil
    Freshly ground pepper, to taste
  1. Bring 1 inch of water to a boil in a Dutch oven. Place potatoes in a steamer basket and steam, covered, until just cooked through, about 15 minutes. Transfer to a large bowl and add arugula; cover with foil to keep warm.
  2. Cook sausage in a medium skillet over medium heat, stirring often, until browned and heated through, about 5 minutes. Add to the potato-arugula mixture.
  3. Remove the pan from the heat and whisk in vinegar, maple syrup and mustard, scraping up any browned bits. Gradually whisk in oil. Pour the dressing over the salad and toss until the arugula is wilted. Season with pepper.


Nutritional Information

Makes: 4 servings, about 1 3/4 cups each
  • Calories258
  • Fat9 g
    • Saturated fat1 g
  • Cholesterol60 g
  • Carbohydrates27 g
    • Dietary fiber2 g
  • Protein15 g
  • Sodium483 g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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