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Warm Sausage Potato Salad


  • 4 Aidells Habanero and Green Chile Sausage, diced
  • 1/2 pound red potatos
  • 1/4 cup parsley (finely chopped)
  • 1 bunch chives (snipped or finely chopped)
  • 1/2 red onion (finely chopped)

Cooking Instructions

  1. Dressing:
  2. 6 tablespoons olive oil
  3. ½ large red onion, finely chopped
  4. ¾ cup lager
  5. 3 tablespoons. malt or cider vinegar
  6. ½ teaspoon sugar
  7. 1 tablespoon Dijon mustard
  8. Salt and freshly ground black pepper to taste
  9. To make the dressing: In a small frying pan over medium heat, add 2 tablespoons of olive and sauté the onion until just soft, about 5 minutes. Add the lager, the vinegar, and sugar and boil for 5 minutes. Transfer to a food processor and add the mustard. With the motor running, slowly pour in the remaining 4 tbsp. olive oil. Season to taste with salt and pepper.
  10. To make the salad: In a large skillet cook the sausage over medium heat for 5-7 minutes, transfer to a large salad bowl and keep warm.
  11. Boil the potatoes in salted water until tender, about 20-25 minutes. Drain and slice into ¼ -inch rounds. While the potatoes are still warm, gently mix with the sausage, onions, parsley and dressing. Season to taste with salt and pepper. Garnish with chopped chives.