Summer is synonymous with outdoor gatherings and potato salad. Everyone has a recipe for their favorite, whether it’s been passed down for generations or found in the latest issue of your favorite food magazine. We’ve got a favorite of our own. It’s a little bold and offers a big punch of flavor. Try it for your next picnic.
4 (4 ounce) Cloverdale Jalapeno Cheddar Smoked Sausages
2 pounds small red potatoes, quartered
2 large (about 1 1/2 pounds) sweet potatoes, peeled, cubed
1/2 cup finely chopped red onion
2 T. chopped parsley
1/2 c. olive oil
2 T. cider vinegar
1 T. country style mustard
1/2 t. coarse salt
Place potatoes and sweet potatoes in a medium saucepan and cover with water. Season with salt. Bring to a boil over high heat. Reduce heat to low and cook potatoes 10 to 12 minutes or until fork tender. Drain well. Place in a large bowl and add onion.
While potatoes are cooking, combine ingredients for the dressing a small bowl and whisk until blended. Pour dressing over the warm potatoes.
Heat the grill to medium hot. Grill sausages about 4 to 5 minutes or until heated through. Cut into 1-inch thick slices and add to potatoes. Toss to coat with dressing. Sprinkle with parsley before serving. Salad may be served warm or at room temperature.
To prepare ahead, make the salad and refrigerate. Bring to room temperature before serving. Potato salad can be made ahead and sausages added just before serving.
Our LA Red Hot Smoked Sausages are the star of this potato salad. What special ingredient is key in your favorite potato salad?