Grilled potato and sausage salad
2
- Prep Time10 min
- Total Time10 min
- Makes6 to 8 servings
Ingredients
1 head garlic
4 large russet potatoes
1 zucchini
1 yellow bell pepper
1 red onion
olive oil or canola oil
1 pinch salt and pepper
1 lemon
2 tbsp Dijon mustard
1/2 jalapeno, seeded and finely chopped
1/3 cup olive oil or canola oil
3 sausages
1/3 cup shredded fresh basil
Instructions
Oil grill and heat barbecue to medium. Wrap head of garlic in foil. Cut unpeeled potatoes into 1/2 in. (1 cm) thick rounds. Slice zucchini into thick rounds. Slice pepper into quarters. Slice onion into thick rounds. Place all in a large bowl. Drizzle with oil. Sprinkle with salt and pepper, then toss. For dressing, squeeze juice from lemon into a small bowl. Whisk in Dijon, jalapeño, salt and pepper. Gradually whisk in 1/3 cup (75 mL) oil.
Place potatoes on grill with garlic. Prick sausages all over with a fork and place on grill. Barbecue, covered and turning occasionally, until cooked through, 15 to 20 min. Remove sausages as they are cooked to a cutting board and potatoes to a large bowl.
Place veggies on grill. Turn often, until grill marks form, 5 to 7 min. Remove peppers to cutting board and add remaining vegetables to bowl with potatoes.
Thinly slice sausages and cut peppers in half. Add to potatoes. Squeeze garlic from skins onto cutting board. Mash with the flat side of a knife, then whisk into dressing. Drizzle over salad and toss. Sprinkle with basil. Salad tastes best the same day it's made.
Nutrition (per serving)
Calories 331, Protein 10.6g, Carbohydrates 40.3g, Fat 14.8g, Fibre 4.5g, Sodium 587mg.
We grilled up a glut of P.E.I. potatoes with vegetables and sausage, then tossed it all in a lemony dressing. The result was a warm salad that's hearty enough to be a meal. For variety, experiment with sausage types such as English bangers or Spanish chorizo.
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