Roasted Red Potato Salad with Chicken Sausage -

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Roasted Red Potato Salad with Chicken Sausage

SDLRoastedRedPotatoes550

During the summer months, packing a picnic lunch to enjoy by the ocean or another picturesque site is a great way to kick back and relax with family and friends. My husband and I love to enjoy this favorite summer tradition at our favorite spot overlooking the ocean. For the anticipated meal, I’ll usually prepare my “Roasted Red Potato Salad” (recipe below), which is a new take on an old classic. I’ll also pack our basket with generous helpings of my Grandma Mary’s finger lickin’ “Cornflake Chicken” and my “Lemon Coconut Cake.”

Roasted Red Potato Salad with Chicken Sausage

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Author: Maryann Ridini Spencer

Serves: 4

Ingredients

Roasted Red Potatoes:
8 red potatoes, washed and sliced or diced
lemon pepper
Himalayan sea salt
Fresh rosemary sprigs
extra virgin olive oil and olive oil spray
Salad:
2 organic chicken sausages, diced
⅓ c. red onion, diced
2-3 T. Mayonnaise
2 T. lemon juice freshly squeezed
1.5 tsp. Dijon mustard
fresh dill sprigs
2 T. white balsamic vinegar
Himalayan sea salt
Lemon pepper

Instructions

Preheat oven to 425 degrees F.
On a large baking sheet, drizzle olive oil all over the bottom of the pan (spread with a spatula or your fingers).
Lay diced potatoes over the bottom of the baking sheet making sure they do not overlap.
Add fresh rosemary sprigs over the tops of the potatoes.
Sprinkle salt and pepper over the potatoes.
Drizzle a little more olive oil (or you can also use olive oil spray) over the tops of the potatoes.
Roast potatoes in the oven for approximately 25-30 minutes until golden. While roasting the potatoes, turn them over with a spatula to make sure they are golden on both sides. If you find the potatoes stick to the pan a bit, add (or spray) a little more olive oil over the potatoes.
While the potatoes are roasting, cooked diced sausage in a skillet on the stovetop. When the sausage pieces are cooked, set them aside.
When the potatoes are a nice golden color, take them out of the oven and set them aside to cool.
In a large bowl, add in roasted potatoes, cooked sausage, red onion, mayonnaise, lemon juice, Dijon mustard, fresh dill sprigs and balsamic vinegar. Toss.
Add in more Dijon, mayonnaise and salt and pepper to taste.
You can enjoy this recipe hot or cold!