Grilled potato and sausage salad



10 min


6 to 8 servings

* PLUS Grilling Time: 20 minutes


  • 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


  • 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
  • 10.6 g,
  • Carbohydrates
  • 40.3 g,
  • Fat
  • 14.8 g,
  • Fibre
  • 4.5 g,
  • Sodium
  • 587 mg.

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.