0.0 0

Potato, Green Bean and Venison Sausage Salad

Paula Disbrowe uses smoky venison sausage from Broken Arrow Ranch in Ingram, Texas (800-962-4263), but a mild andouille or kielbasa sausage would be delicious as well.

slideshow More Terrific Salads

  • Total Time:
  • Servings: 6

Related Video

More Videos
How to Make Aerated Green Apple Sorbet


  • 1 tablespoon pure olive oil
  • 1/2 teaspoon dried thyme
  • Kosher salt
  • 6 medium plum tomatoes, halved lengthwise
  • 3 pounds medium new potatoes, scrubbed
  • 1 1/2 tablespoons sherry vinegar
  • 1 pound haricots verts
  • 1 garlic clove, chopped
  • 1/4 cup mayonnaise
  • 2 tablespoons extra-virgin olive oil
  • Freshly ground pepper
  • 1/2 pound smoked venison sausage, sliced 1/3 inch thick
  • 1/4 cup coarsely chopped basil


  1. Preheat the oven to 250°. Drizzle the pure olive oil on a rimmed baking sheet and sprinkle with the thyme and a pinch of salt. Arrange the tomatoes, cut side down, on the sheet and roast for 1 hour. Pull off the skins. Turn the tomatoes and roast for 30 minutes longer, until slightly dried. Let cool, then coarsely chop.
  2. Meanwhile, in a large pot of cold water, bring the potatoes to a boil. Cook over moderately high heat until tender, about 20 minutes. Drain and let cool. Peel the potatoes and quarter them. Transfer the potatoes to a large bowl and toss with 1 tablespoon of vinegar.
  3. Bring a medium saucepan of salted water to a boil. Add the haricots verts and boil until tender, about 5 minutes. Drain and rinse under cold water; pat dry.
  4. On a work surface, mash the garlic to a paste with a pinch of salt. Transfer the garlic paste to a mini food processor, along with the mayonnaise and the remaining 1/2 tablespoon of vinegar, and puree until smooth. Add the extra-virgin olive oil in a thin stream and process until blended. Add the tomatoes and pulse several times, stopping while the dressing is still slightly chunky. Season with salt and pepper.
  5. Set a medium skillet over high heat. Add the sausage and cook, turning once, until browned and crisp, about 2 minutes. Using a slotted spoon, transfer the sausage to the potatoes. Add the beans, basil and tomato dressing, season with salt and pepper and toss well. Transfer to a bowl and serve.

Suggested Pairing

A supple gamy red from Australia or Provence with plush fruit and smoky overtones will complement the roasted tomato aioli and flavorful sausage here.

Contributed By Published June 2003

Related Video

More Videos
How to Make Aerated Green Apple Sorbet

You May Also Like


467293 2013-12-06 David Norman, Paula Disbrowe spring|summer|barbecue-cookout|fathers-day|game-day|american|salads|side-dishes|6|healthy june-2003,paula disbrowe,david norman,potato and green bean salad,venison sausage,potato salad,side dish recipes,potato-green-bean-and-venison-sausage-salad 467293