Everyone loves a potato salad side, especially for barbecue season, but this Smoked Sausage one also makes a great family meal because it’s fully loaded. As well as the potato and smoked sausage, we’re adding in hard boiled eggs, mixed sweet peppers and red onions. And for extra flavour we are going to add some shop-bought salad seasoning.
This recipe will feed four people (at least!) as a main and 8-10 people as a side or as part of a barbecue spread or buffet.
If you have a toddler, weaning baby or fussy eater and are wondering how to adapt this recipe for your family, see here >
The Stars of my Smoked Sausage and Potato Salad
Smoked Sausage
If you haven’t had this before, the type of smoked sausage you want comes pre-cooked in a U shape. You’ll want to go for one that’s 260g / 5.64oz or larger. This will need slicing thinly.
Potatoes
Any white potato will do, you will need to dice these roughly ½ inch and then boil until just tender. Overcooking them will result in potatoes that fall apart when you drain them - you don’t want that! Simmer them for just 4-6 minutes, and you’ll need to test them regularly with a fork from 4 minutes. Then cool down and refrigerate until you are ready to assemble the salad.
Eggs
Not only does the egg lend more flavour to this potato salad, it will also give you more of a protein boost alongside the smoked sausage. Boil four large eggs for 10 minutes, cool down and chill until ready to compile the salad.
Peppers
You’ll need 1 red pepper (bell) and then half of either a green pepper or a yellow pepper. They both work well, which you use will depend on your preference. The yellow pepper will be a little sweeter than the green. Slice them thinly and then chop them 3 or 4 times horizontally.
Onion
You can use a white onion if that’s what you have to hand but I prefer to use a red onion, mainly for the colour pop. That’s especially great if you are serving to guests. You’ll need just half of the onion and to finely chop it.
Mayonnaise
Yes this recipe does use a lot of mayo, because it tastes so damn good! But if you are not happy about that and would prefer to make a healthier version, you could use either light mayonnaise or use ½ mayo and ½ greek yogurt instead. We will also add in some mild Dijon mustard.
The Seasoning
To give this salad extra flavour I like to add a pre-mixed seasoning that works with salad. I’ve made this with both Knorr Aromat Seasoning and Season All and they both taste great. You can use any other kind of salad seasoning you usually use though. Go for a fine one instead of a chunky mix. You can add the seasoning to your own taste, start with ½ a teaspoon and mix in well. Then taste and add more if needed.
FAQ’s For My Smoked Sausage and Potato Salad
Can I prepare this Smoked Sausage and Potato Salad in advance?
You sure can, pre-assembly and then once the salad is already mixed. You’ll need to cook and cool the potatoes and eggs in advance anyway, that can even be done the day before. The sweet peppers and onion can be prepared ahead of time and refrigerated too. Then, once the salad has been compiled you can keep it for up to 3 days (from when you opened the smoked sausage) in the fridge.
Is this a good dish to serve at a barbecue?
Yes it’s a great one for barbecues, buffets and picnics. You will need to be careful how long it’s out of the fridge for before being eaten though, especially if it’s a hot day. At temperatures below 32ºc / 90ºf, you can keep it out for a maximum of two hours. For temperatures above that, it is not safe to have the salad out of the fridge for more than an hour. So I would make sure you take any salad that’s left away after that time.
Can I feed more people with this recipe?
The quantities in this recipe will feed at least 4 people as a main meal. If you are having it as a side or part of a buffet spread then it will feed up to 10 people.
Can I Store Smoked Sausage and Potato Salad leftovers?
You can store any Smoked Sausage and Potato Salad leftovers in an air-tight container in the fridge for up to 3 days (from when you opened the smoked sausage). See above barbecue question for food safety recommendations for serving.
More on safe food storage and reheating.
What diets is this recipe suitable for?
My Smoked Sausage and Potato Salad is nut and gluten-free, so long as the seasoning mix you use is.
Adapting My Smoked Sausage and Potato Salad For Your Family
Eating together is beneficial for families of all ages and stages, for a multitude of reasons; nutritional, behavioural, psychological and for healthy family functioning. This section will show you how to tweak this Smoked Sausage and Potato Salad recipe for sharing with a weaning baby, toddler or a fussy eater, which will help make it easier to eat together as a family.
Keeping Picky Eaters Happy
If you have a fussy eater who doesn’t like salads, you can serve theirs deconstructed, setting aside some sausage, egg, potato and peppers before you mix the salad together. You can also add on a safe food or two to their plate if you like.
If you want to get your kids eating mixed salad with dressing with the rest of the family, have a read of my How to Get Kids Eating Salad article >
Making My Smoked Sausage and Potato Salad Suitable for Baby Weaning
You’ll need to serve theirs deconstructed and not as a mixed salad. You can mash their potato down (it’s easiest to do this after it’s just been cooked, instead of waiting until it’s fridge cold). You can also give them thinly sliced peppers (bell). Give them some of the hard boiled egg prepared for their age and stage. Do not give babies under 12 months some smoked sausage as they shouldn’t have processed meat yet. Instead, add some other cold finger foods to their plate.
Serving salads with dressing can be really tricky to introduce later on, so I would recommend serving weaners from 10 months+, and definitely from 12 months, their salad with dressing to avoid salad refusal when they are older.
I’ve also added these notes to the bottom of the recipe so you have them to hand when you come to cook.
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Smoked Sausage and Potato Salad
Equipment
- Chef’s knife and chopping board
- Large mixing or salad bowl
- Scales or measuring cups
Ingredients
- 260 g pack smoked pork sausage thinly sliced (larger pack fine)
- 1 kg white potatoes peeled and diced ½ inch
- 4 large eggs
- ½ red onion finely chopped
- ½ yellow or green pepper finely sliced then chopped
- 1 red pepper finely sliced then chopped
- 1 tablespoon Dijon mustard
- 160 g mayo or ½ mayo ½ greek yogurt
- Knorr Aromat Flavouring or Season All, to taste
- Good amount of black pepper
See notes for baby & toddler
Instructions
- Add the potatoes to a large pan and add boiling water, ensuring the potatoes are fully submerged. Add a little salt. Bring to the boil, reduce heat to medium-low and simmer for 4-6 minutes, or until the potatoes are just fork tender (don’t over cook, they will fall apart!). Drain, and leave to cool then chill until ready to use.
- At the same time prick and add the eggs carefully to a small pan of boiling water, reduce the heat to medium-low and cook for 10 minutes. Once cooked, drain and fill pan with cold water. Replace a few times with fresh cold water and then chill until ready to use.
- When ready to compile, peel and dice the eggs.
- Add all ingredients to a large bowl and toss well. When you add the seasoning, add ½ a teaspoon, stir through and taste, add more if needs it.
Baby & Toddler
Nutrition
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