My Mom’s Spinach, Sausage, Potato & Blueberry Salad
I’m diving into salads, y’all. Everyone into the pool! I’m all carbed out. Well, not totally. But I’m finding toasted bagels with peanut butter and chunks of bread with butter and just one more muffin far too convenient and I need to remind myself that I do love a Big Salad. Unfortunately my brain somehow doesn’t go in that direction when I ponder what to eat, or what to make, or what to experiment with… it’s far more inclined to dip a caramel apple into bacon or stuff a burger with Babybel. (Wait for it…)
I’m also programmed to think that salads don’t require a recipe – and most of the time they don’t, although being pointed in the right direction is a huge help. And some flavour and texture combinations just work, and there are so many I would never dream of tossing into a bowl together. This is one of those salads.
Last weekend at my mom’s house, she made a salad with spinach leaves, chopped chicken sausage and hard boiled egg, and blueberries. We couldn’t get enough of it. While everyone else made dessert, I stood by the sink and scraped the last of it out of the salad bowl into my mouth.
I’m going to be loosey goosey with the measurements here – if you’re going for an average salad bowl of greens, I’d guesstimate a big handful of new potatoes, boiled and halved or quartered, one big sausage, cooked (grilled would be good!) and cut lengthwise and then crosswise into small chunks. And a hard boiled egg or two, and a handful of blueberries. The ratio of this to that is up to you.
My Mom’s Spinach, Sausage, Potato & Blueberry Salad
AuthorJulie
Put your baby spinach into a big bowl and top or gently toss with the potatoes, sausage, egg, blueberries and green onion.
To make the dressing, thin a big spoonful of mayo with enough rice vinegar to make it the consistency of a creamy dressing. Whisk or shake in a squeeze of grainy mustard, a pinch of sugar if you like, and a good grinding of black pepper. Toss with your salad or serve it alongside.
Eat.
Ingredients
Directions
Put your baby spinach into a big bowl and top or gently toss with the potatoes, sausage, egg, blueberries and green onion.
To make the dressing, thin a big spoonful of mayo with enough rice vinegar to make it the consistency of a creamy dressing. Whisk or shake in a squeeze of grainy mustard, a pinch of sugar if you like, and a good grinding of black pepper. Toss with your salad or serve it alongside.
Eat.
Yum Yum! I have tons of spinach,and was wondering what to do with it, being sick of the usual spinach salads. this is a great change. Thank you, Julie!
Recipes like this are why I love your blog so much!
Julie any salad with sausage in it has my vote! Can’t wait to try with some local blueberries.
This looks awesome. Thanks for the loosey-goosey recipe!
lol!! I loved that Seinfeld episode!
Julie – Where you lead I will follow. Wow! This was a great one course meal for a warm summer day. I just finished lunch and the salad was fantastic. I used those little purple potatoes and a turkey cranberry sausage (the chicken sausage available was the spicey kind). It was a snap to put this salad together.
The gal at the checkout counter at the market looked doubtfully at me as I described the recipe. “You trust the chef?” she asked skeptically. “Absolutely,” I replied.
Please thank your mom for me and thanks for posting.
Which Seinfeld episode?
I’m making this salad!
Wonderful idea! I grilled sweet potato and used a vinagrette instead of mayo. It was a hit with everyone. Thanks again Julie.
Oooh, that sounds fabulous Deb!
This looks like a delicious salad. Thank you for the great idea!