Sausage Potato Salad

• The salad
• 1 pound small Yukon Gold potatoes
• 1 teaspoon olive oil
• 8 ounces fully cooked cracked pepper smoked sausage, sliced into 1/4-inch rounds
• 1 shallot, thinly sliced
• 1 celery stalk, chopped fine
• 2 tablespoons fresh thyme leaves
• Country Dijon Mustard Vinaigrette
• 3 tablespoons red wine vinegar
• 1 tablespoon Dijon style country mustard
• 1 large clove garlic, minced
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 6 tablespoons good olive oil

1. For the Salad, bring a large pot of water to boil over medium-high heat. Add the potatoes, bring back to a boil and cook 10-15 minutes for small potatoes, more time for larger ones. Drain and let cool. If large, quarter and transfer to a bowl
2. Add celery, shallot and fresh thyme leaves. Set aside
3. Meanwhile, in a large skilled, heat the 1 teaspoon of oil over medium-high heat. Add the sausage slices and saute until browned. Remove from the pan onto a paper towel lined plate to drain some of the excess fat. Transfer to the bowl of potatoes, shallot, celery and thyme leaves.
4. For the Dressing-in a small jar with a lid, add the red wine vinegar, country mustard, garlic, salt and pepper. Pour in the 6 tablespoons olive oil. Close lid and shake until emulsified. Add 1/2 of the vinaigrette to the potato salad. Taste, adjust seasoning. Garnish with additional fresh thyme leaves. Serve warm or at room temperature.

salad, potatoes, olive oil, pepper, shallot, celery stalk, thyme, country, red wine vinegar, dijon style country mustard, clove garlic, salt, freshly ground black pepper, olive oil

Taken from food52.com/recipes/23054-sausage-potato-salad (may not work)