Warm Sausage Potato Salad
Transform your everyday potato salad into a hearty, flavor-packed dish with this Warm Sausage Potato Salad! Featuring tender baby potatoes, golden-browned smoked sausage, and sweet caramelized onions, this recipe offers the perfect balance of savory and tangy flavors. A zesty dressing made with Dijon mustard, apple cider vinegar, honey, and whole-grain mustard ties it all together, while a sprinkle of fresh parsley adds a pop of freshness. Ready in just 40 minutes, this one-skillet dish is ideal as a comforting main course or a crowd-pleasing side. Perfect for family dinners, potlucks, or cozy weeknight meals, this salad is both satisfying and versatile.
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Recipe Information
Ingredients
- 1.5 pounds baby potatoes
- 3 tablespoons olive oil
- 12 ounces smoked sausage or kielbasa
- 1 large yellow onion
- 2 tablespoons dijon mustard
- 1.5 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 tablespoon whole grain mustard
- 2 tablespoons fresh parsley
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Bring a large pot of salted water to a boil. Add the baby potatoes and cook for 10-12 minutes, or until fork-tender. Drain and let them cool slightly.
While the potatoes are cooking, slice the smoked sausage into 1/4-inch thick rounds and dice the onion into thin slices.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sausage slices and cook for 4-5 minutes on each side until browned. Remove the sausage from the skillet and set aside.
In the same skillet, add 1 more tablespoon of olive oil and the diced onion. Cook the onion over medium-low heat, stirring occasionally, for 8-10 minutes until caramelized. Remove the onion from the skillet and set aside with the sausage.
Cut the cooked baby potatoes into halves or quarters, depending on their size.
In the skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the potatoes and cook for 5-7 minutes, stirring occasionally, until golden brown and crispy.
While the potatoes are cooking, prepare the dressing. In a small bowl, whisk together the dijon mustard, apple cider vinegar, honey, whole grain mustard, salt, and black pepper.
Once the potatoes are crispy, return the sausage and caramelized onion to the skillet. Pour the dressing over the mixture and gently toss to combine.
Sprinkle the warm salad with chopped fresh parsley before serving. Serve immediately, either as a main course or a side dish.
Nutrition Facts
Calories |
2068 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.8 g | 172% | |
| Saturated Fat | 38.6 g | 193% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 160 mg | 53% | |
| Sodium | 334642 mg | 14550% | |
| Total Carbohydrate | 160.0 g | 58% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 32.4 g | ||
| Protein | 51.8 g | 104% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 220 mg | 17% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 3848 mg | 82% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
