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Recipe Detail Page
Barbecued Potato & Sausage Salad
Summer 2012
Fresh basil and sweet cherry tomatoes turn grilled sausage and potatoes into a main course salad that will also hold really well for lunch the next day.
1½ lbs (750 g) fingerling potatoes
3 tbsp (45 mL) olive oil
Salt and freshly ground pepper
2 to 3 hot Italian or fresh (not dried and cured) chorizo sausages, about ½ lb (250 g)
2 cups (500 mL) cherry tomatoes, cut in half, preferably a mix of colours, about 1 pkg (340 g)
¼ cup (60 mL) slivered pitted Kalamata olives
½ cup (125 mL) slivered basil leaves
1 tbsp (15 mL) balsamic vinegar
1 tsp (5 mL) regular or grainy Dijon mustard
1 Oil grill and preheat barbecue to medium.
2 Place potatoes in a pot and add enough cold salted water to cover. Boil just until almost tender, about 4 minutes. Drain. Cut thick ones vertically in half. Place potatoes in a medium bowl. Add 1 tbsp (15 mL) oil, salt and pepper. Stir to coat.
3 Meanwhile, place sausages on grill and turn occasionally until cooked through, about 15 minutes. Once potatoes are tossed with oil, skewer and arrange on grill or place in a grill basket. Grill until tender, 4 to 6 minutes per side. Transfer to large bowl. Slice sausages and add to bowl with potatoes, tomatoes, olives and basil.
4 Whisk remaining 2 tbsp (30 mL) oil with vinegar and mustard. Toss with potatoes. Add salt to taste.
Serves 4 to 6
