Sausage and Potato Salad Rate this article: 4.7 7143 Print Yield:Serves 6 Prep Time: 15 minutes Cooking Time: 30 minutes Ingredients: 3 Ontario pork sausages (about 12 oz/375 g total) 1 1/2 lb (750 g) mini potatoes 1/2 cup (125 mL) chopped dill pickles or sliced green pitted olives 1/3 cup (75 mL) extra virgin olive or canola oil 3 Tbsp (45 mL) apple cider vinegar 2 Tbsp (30 mL) grainy mustard 1/2 tsp (2 mL) salt 1/4 tsp (1 mL) pepper 2 Tbsp (25 mL) each chopped fresh parsley and basil or dill Cooking Instructions: Preheat grill to medium-high heat. Place potatoes in a large pot and fill with cold water. Bring to a boil over high heat and boil for about 10 minutes or until tender but firm. Drain and let cool slightly. Halve potatoes and place in large bowl. Grill sausages for about 20 minutes, turning occasionally or until no longer pink inside. Let cool slightly. Slice sausages into 1/2-inch (1 cm) diagonal slices and add to potatoes. Add pickles. In a small bowl, whisk together oil, vinegar, mustard, salt and pepper. Pour over potatoes and sausage and toss to combine. Add parsley and basil; toss again to coat. Let stand about 15 minutes before serving to absorb flavours. Tip: Use your favourite sausages like Italian, hot, mild or garlic. The sausages can be roasted in the oven instead of grilling. Place sausages in small baking dish and roast in 400°F (200°C) oven for about 20 minutes or until no longer pink inside. This salad can be made in advance up to 2 days ahead. Keep covered and refrigerated. Substitute Dijon mustard for grainy mustard if necessary. Nutritional Information Sausage and Potato Salad Protein 12.5g Calories 373 calories Sugar 0.2g Fat 28.4g Saturated 6.1g Monounsaturated 10.5g Polyunsaturated 11.8g Cholesterol 48mg Sodium 1098mg Potassium 183mg Calcium 37mg Carbohydrate 15.5g Fibre 0.9g Chorizo Manchego Stuffed Dates Green Curry Meatballs with Coconut Tags: Pork RecipesSausage RecipesSausage and Potato SaladBBQ / Grill RecipesSpecial Occasion RecipesSalad RecipesSides