Sausage and Potato Salad
SERVES 4 – 6
Juicy, pistachio-studded, Lyon-style sausage is essential to this classic bistro salad—a lunchtime favorite at Chez Clovis.
For The Salad:
2 large thin-skinned white potatoes
1 1 1/2-lb. saucisson Lyonnais
2–3 small heads leaf lettuce (such as green leaf,
red leaf, or bibb), cleaned, dried, and
separated into leaves
1 small white onion, peeled and thinly sliced
4 small tomatoes, cored and quartered
Freshly ground black pepper
For The Vinaigrette:
3 tbsp. dijon mustard
3 tbsp. red wine vinegar
3/4 cup vegetable oil
Salt and freshly ground black pepper
1. For the salad: Peel potatoes, then put into a medium pot, cover with cold water by 2", and bring to a boil over high heat. Add a generous pinch of salt, reduce heat to medium-low, and simmer until potatoes are tender when pierced with a fork, 30–40 minutes. Drain and set aside, covered, to keep warm.
2. Meanwhile, pierce sausage in several places with the tip of a sharp knife, then put into a medium pot and cover with cold water by 2". Bring to a boil over high heat, reduce heat to medium-low, and simmer until sausage is heated through completely, 20–25 minutes. Drain and set aside until just cool enough to handle.
3. For the vinaigrette: Whisk together mustard and vinegar in a medium bowl. Gradually add oil, whisking constantly until smooth. Season to taste with salt and pepper. Set aside.
4. Arrange lettuce on a serving platter. Scatter onions on top. Slice warm potatoes and arrange over onions and lettuce. Remove and discard casing from warm sausage. Slice 24 1/4"-thick rounds from sausage and arrange over salad. Save remaining sausage for another use. Arrange tomatoes around salad, then drizzle vinaigrette over salad. Season to taste with salt and pepper.