Italian Sausage, Spinach and Potato Salad

This is a one dish meal perfect for a Friday night when you don’t want to spend much time in the kitchen! According to Hippocrates (the father of medicine), celery calms the nerve perhaps because of the high calcium content. For more health benefits of celery, click here. This recipe is adapted from Australian Good Taste magazine.

Serves 4
650g baby potatoes
375g Italian sausage
200g grape tomatoes
70g (1/4 cup) low fat yogurt
1 tablespoon wholegrain mustard
1 tablespoon fresh lemon juice
1 teaspoon honey
1 garlic clove, crushed
4 celery sticks, ends trimmed and sliced
60g (1/3 cup) green olives
100g baby spinach leaves

Cook potatoes in a pot of boiling water for 15 minutes or until tender. Drain. Cut in half and place in large bowl. Cook sausages turning occasionally for 12 minutes or until cooked through. Transfer to a plate and cover with foil to keep warm. Whisk together the yogurt, mustard, lemon juice, honey and garlic in a small bowl. Season with salt and pepper. Cut the sausages into 1cm thick slices. Add the sausage, tomatoes, celery, olives and spinach to the potato and gently toss to combine. Pour the dressing over and toss to coat.

The Culinary Chase’s Note: I used minty lamb sausages instead as I wasn’t able to get Italian sausages and frankly, I liked using the lamb sausages. With this in mind, use your favorite sausage. Enjoy!