Sausage and Potato Salad Recipe | Ontario Pork

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Sausage and Potato Salad

Sausage and Potato Salad
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Serves 6

Prep Time:
15 minutes

Cooking Time:
30 minutes


  • 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:

  1. Preheat grill to medium-high heat.
  2. 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.
  3. 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.
  4. 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

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