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Summer Picnic Potato Salad

Summer Picnic Potato Salad
PREP TIME
20 min
COOK TIME
20 min
YIELDS
8 - 10 servings

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.

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Ingredients

Vinaigrette

cup olive oil
¼
cup apple cider vinegar
2
Tbsp grainy mustard
1
Tbsp honey
1
clove garlic, minced
¾
tsp salt
½
tsp freshly ground pepper

Salad

2
lb(s) mini red potatoes, scrubbed and halved (or quartered if large)
1
bunch asparagus, trimmed
1
bulb fennel, trimmed and quartered
1
red pepper, quartered
1
small red onion, thickly sliced
10
oz kielbasa, halved
3
oz smoked Gouda, cubed
2
Tbsp fresh dill, chopped
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Directions

Step 1

Whisk oil with vinegar, mustard, honey, garlic, salt and pepper; set aside.

Step 2

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.

Step 3

Meanwhile, preheat the grill to medium-high; grease the grate well.

Step 4

Toss asparagus, fennel, red pepper and onion with 2 Tablespoons vinaigrette.

Step 5

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.

Step 6

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.

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