Sweet Potato Salad Grilled Pineapple & Bacon Sausage

Fresh pineapple salsa and pickled onions bring brightness and zip to this colorful dish.

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1 package Pineapple & Bacon sausage
2 large sweet potatoes
1 Tbs whole grain mustard
1 1/2 Tbs champagne vinegar
1/4 cup grapeseed or canola oil
3 Tbs minced chives
2 cups fresh pineapple, cut into small dice
1 or 2 Fresno or jalapeño chiles, thinly sliced or minced
Zest of one lime (reserve lime for making pickled onions)
1/4 cup picked cilantro leaves
1 Tbs minced cilantro stems
1 large red onion, sliced into very thin rings or half moons
1/2 cup fresh lime juice
1 teaspoon kosher salt


  1. For the sweet potato salad: Peel potatoes and cut into bite-sized pieces. Bring a large pot of salted water to a boil and add the potato pieces. Reduce water to a simmer and cook the potato until knife-tender; drain and reserve kept warm in a bowl. While the potatoes are cooking, whisk together the mustard, vinegar and large pinch of kosher salt together in a small bowl. Whisk in the grapeseed oil. Add the dressing to the bowl of warm sweet potatoes and fold in to coat. Fold in chives.

  2. For the pineapple relish: Combine all ingredients in a bowl.

  3. For the pickled red onion: place sliced onions in a strainer over the sink. Bring a kettle of water to a boil. Pour over the sliced onions. Place blanched onions in a bowl and add the lime juice and salt, stirring to combine. Let the onions pickle, turning occasionally for half an hour. Can be prepared one week ahead and kept refrigerated.

  4. For serving: grill the sausage until browned and hot throughout. Slice, and serve with spoonfuls of the sweet potato salad, pineapple relish and pickled red onion.