Sausage and Potato Salad with Tomatoes and Greens

Name: Sausage and Potato Salad with Tomatoes and Greens
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound white or Yukon Gold potatoes, scrubbed; 1/4 cup olive oil; 1 pound andouille sausage, sliced into 1-inch-thick rounds; 2 teaspoons Dijon mustard; 1 garlic clove, minced; Salt and freshly ground black pepper to taste; 1 cup halved cherry tomatoes; 1/3 cup seeded and diced green bell pepper; 3 tablespoons finely chopped red onion; 1 tablespoon red wine vinegar; 6 cups (about 4 ounces) crisp greens, romaine, or Boston lettuce, for serving

Servings: persons

1 pound white or Yukon Gold potatoes, scrubbed
1/4 cup olive oil
1 pound andouille sausage, sliced into 1-inch-thick rounds
2 teaspoons Dijon mustard
1 garlic clove, minced
Salt and freshly ground black pepper to taste
1 cup halved cherry tomatoes
1/3 cup seeded and diced green bell pepper
3 tablespoons finely chopped red onion
1 tablespoon red wine vinegar
6 cups (about 4 ounces) crisp greens, romaine, or Boston lettuce, for serving

1
Bring a large pot of salted water to a boil.
2
Cook the potatoes for 20 to 25 minutes, or until tender.
3
Drain well, let cool, and cut into chunks.
4
Heat 1 tablespoon of the olive oil in a skillet over medium-high heat.
5
Add the sausage and cook, stirring occasionally, for 5 to 7 minutes, or until browned.
6
Transfer the sausage to a paper towellined plate to drain.
7
To make the dressing: In a small bowl, whisk together the mustard, garlic, salt, and pepper.
8
Whisk in the remaining olive oil.
9
In a large bowl, combine the potatoes, sausage, the dressing, the tomatoes, bell pepper, and onion.
10
Add the vinegar and toss well.
11
Taste and adjust the seasonings, if necessary.
12
Divide the greens among four plates and top with the sausage and potato salad.

289

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 pound white or Yukon Gold potatoes, scrubbed, 1/4 cup olive oil, 1 pound andouille sausage, sliced into 1-inch-thick rounds, 2 teaspoons Dijon mustard, and more.

Yes, Sausage and Potato Salad with Tomatoes and Greens falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!