Prep: 1. Peel and dice potatoes. Mince tarragon. 2. Remove sausage from casings; set aside, crumbled. 3. Get 3 pots ready on stovetop. Make: 1. Cook quinoa according to instructions in pot 1. 2. Boil potatoes with salt until tender in pot 2. 3. Sauté sausage with a bit of oil in pot 3, remove sausage and set aside. 4. Reserve rendered fat in pot 3 and whisk in oil, mustard, tarragon, lemon juice and salt to taste. 5. Stir potatoes into dressing in pot 3, stir sausage back in, then stir in quinoa and arugula.