With smoky sausage, smoked Gouda cheese and lots of grilled vegetables, this fully-loaded potato salad is ideal for summer picnics!
Courtesy of Amanda Riva of The Hot Plate.
Whisk oil with vinegar, mustard, honey, garlic, salt and pepper; set aside.
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.
Meanwhile, preheat the grill to medium-high; grease the grate well.
Toss asparagus, fennel, red pepper and onion with 2 Tablespoons vinaigrette.
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.
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.