With smoky sausage, Gouda cheese and lots of grilled vegetables, this fully-loaded potato salad is ideal for summer picnics!
Fully-Loaded Summer Picnic Potato Salad
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Serves: 8 to 10
1/3 cup olive oil
1/4 cup apple cider vinegar
2 Tbsp grainy mustard
1 Tbsp honey
1 clove garlic, minced
3/4 tsp salt
1/2 tsp freshly ground pepper
2 pounds mini red potatoes, scrubbed and halved or quartered, if large
1 bunch asparagus, trimmed
1 fennel bulb, trimmed and quartered
1 red pepper, quartered
1 small red onion, thickly sliced
10 ounces kielbasa, halved
3 ounces cubed smoked Gouda
2 Tbsp chopped fresh dill
1. Whisk oil with vinegar, mustard, honey, garlic, salt and pepper; set aside.
1. Cook potatoes, in boiling salted water, for 15 to 20 minutes or until fork-tender; drain well. While still warm, toss with 1/4 cup vinaigrette.
2. Meanwhile, preheat the grill to medium-high; grease the grate well.
3. Toss asparagus, fennel, red pepper and onion with 2 Tablespoons vinaigrette.
4. Grill vegetables, turning as needed, for 5 to 10 minutes or until well-marked and tender-crisp. Grill kielbasa for 8 to 10 minutes or until well-marked and heated through.
5. Cut out core from fennel. Cut all grilled vegetables and kielbasa into bite-size pieces. Toss with potatoes, Gouda, dill and remaining vinaigrette. Serve warm or chilled. Salad can be stored, tightly covered in the refrigerator for up to 2 days.
Test Kitchen Notes:
– Change up the potatoes with pasta to make a Big Summer Pasta Salad. Finely chop 1 Tablespoon fennel fronds and add to salad for extra flavour.
Amanda Riva is the host of The Hot Plate, a free online cooking show dedicated to inspiring culinary confidence in new cooks. The Hot Plate also offers regular cooking tips and advice, how-tos, and information on seasonal ingredients. Amanda Riva is part of the Blog Network family.