Preparation

• Bring an inch of water to a boil over high heat in a large pot fitted with a steamer insert. Put the potatoes in the steamer basket, cover tightly, reduce the heat to medium, and cook until tender, 20 to 25 minutes.
• While the potatoes are steaming, grill or pan-sear the sausages according to package directions.
• Reserving the pot, drain the potatoes, and cut them crosswise into bite-size pieces. Transfer the potatoes to a large bowl.
• In the reserved pot, combine the broth, vinegar, mustard, sugar, and caraway. Bring to a boil over high heat, then remove from the heat and slowly whisk in the oil. Pour the dressing over the potatoes, and add the kale and onion. Season generously with salt and pepper, and toss gently with a silicone spatula. Let stand for a few minutes for the flavors to meld. Serve the warm salad with the sausages.