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Grilled Sausages Potato Salad Recipe

Grilled Sausages Potato Salad Recipe

This Grilled Sausages Potato Salad Recipe is a hearty and flavourful comfort dish that combines smoky grilled sausages with creamy, seasoned potatoes. It’s perfect for BBQs, family dinners, or quick weekend meals. The balance of savoury sausages, tender potatoes, and tangy dressing makes this dish both satisfying and easy to prepare. Great served warm or chilled depending on your preference.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 People
Course: Main Course
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 500 g grilled sausages beef, chicken, or turkey
  • 600 g potatoes about 4–5 medium, peeled and cubed
  • 120 g mayonnaise ½ cup
  • 30 g mustard 2 tbsp
  • 80 g red onion finely chopped (1 small)
  • 8 g fresh parsley chopped (2 tbsp)
  • 30 ml olive oil 2 tbsp
  • 5 g salt 1 tsp or to taste
  • 3 g black pepper ½ tsp
  • 3 g garlic powder 1 tsp
  • 15 ml lemon juice 1 tbsp
  • 2 g chili flakes optional

Method
 

  1. Boil the cubed potatoes in salted water for about 10–12 minutes until fork-tender, then drain and let them cool slightly.
  2. Heat a grill pan or outdoor grill over medium heat and lightly brush the sausages with olive oil.
  3. Grill the sausages for 8–10 minutes, turning occasionally until evenly browned with grill marks.
  4. In a large bowl, mix mayonnaise, mustard, lemon juice, garlic powder, salt, and black pepper until smooth.
  5. Add the warm potatoes to the dressing and gently toss until evenly coated.
  6. Stir in the chopped red onion and parsley.
  7. Slice the grilled sausages into bite-size pieces and fold them into the potato salad.
  8. Serve immediately while warm or chill for 30 minutes before serving.

Notes

Use waxy potatoes like Yukon Gold or red potatoes for better texture.
Allow potatoes to cool slightly before mixing to keep the dressing creamy.
Grilling sausages adds smoky flavour, but pan-frying works as well.
You can substitute Greek yogurt for mayonnaise for a lighter version.
This salad can be stored in the refrigerator for up to 3 days.
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