When the week is busy, sometimes I like to pick up some Italian sausages and cook them up with a few salads. This week I tossed some herbed salad mix with a bunch of veggies, and then put together a nugget potato salad. I’m a bit of a picky potato salad person.Some, I find, are too full of vinegar, but this one was delicious and goes well with the Lilydale Mild Italian Turkey sausages. Both make great leftovers that will have your co-workers wanting a taste!
Nugget Potato Salad and Sausages
1 1/2 lbs tiny nugget potatoes
2 stalks celery, diced
1/2 cup thawed green peas
1/4 cup diced sweet red pepper
1 green onion, thinly sliced
2 hard boiled eggs, chopped
1/4 cup light mayonnaise
1/4 cup thick Greek yogurt
1 tbsp grainy mustard
1/4 tsp each salt and pepper
package of your favorite brand of sausages
In a pot of boiling salted water, cook them potatoes until just tender; drain, run under cold water, and let cool. Set aside.
Mix the mayonnaise, yogurt, mustard, salt and pepper together in a bowl. Set aside.
When the potatoes are cold, slice them in half and then mix them with the celery, peas, and red pepper in a large bowl. Add the dressing and gently fold until well coated. Carefully fold in the eggs, and add salt and pepper if needed. Cover with cling film and chill.
Meanwhile, cook your sausages. Pre-heat your oven to 375 F and place the sausages on a foil lined broiling pan. Pierce them with a knife so that the juices can run out, and cook for about 25-30 minutes until they are golden brown, turning and checking them occasionally