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Ingredients

• 2 pounds thin-skinned potatoes (1 1/2 in. wide), scrubbed
• 1/3 cup extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 2 tablespoons dry white wine or 1 more tablespoon red wine vinegar
• 1/4 cup minced shallots
• About 1 teaspoon salt
• 3/4 teaspoon white pepper
• 2 pounds mild Italian sausages
• Fat-skimmed chicken broth (optional)
• 1 tablespoon Dijon mustard
• 1/3 cup chopped parsley
• 2 tablespoons thinly sliced fresh chives or green onions
• 1 tablespoon minced fresh tarragon or oregano leaves
• 6 ounces arugula leaves (2 qt.), rinsed and crisped

Description

Notes: You Can Prepare The Potatoes (steps 1 And 2) Up To 2 Hours Before Serving; Cover Loosely And Let Stand At Room Temperature, Stirring Occasionally. You Can Cook The Sausage (step 3) Up To 1 Day Ahead; Cover Sausage And Cooking Liquid Separately And

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