German-Style Potato Salad with Chicken Sausage

Name: German-Style Potato Salad with Chicken Sausage
Prep time: 15
Cook time: 30
Total time: 45
Yield: 1
Ingredients: baby red potatoes; sea salt; olive oil; package The Sausage Project Classic Roasted Chicken Sausage, cut into about ⅛-inch coins; small yellow onion, finely diced; dill pickles, finely chopped; white wine vinegar; granulated sugar; pickle brine; whole grain or German-style mustard; warm chicken or vegetable broth; chopped chives; chopped flat-leaf parsley

Prep Time: 15 min | Cook Time: 30 min | Servings: 1

Appetizer

Classic Roasted

Grill

The BBQ bylaws seem to dictate that somebody must bring potato salad to a summer cookout. Too often, though, that person shows up with a tub of store-bought mayo potatoes that sit untouched in the sun until they become one with the bowl. Don’t be that person. Show up with a potato salad that actually steals the spotlight.

This German-style potato salad takes its cues from the Oktoberfest favorite, swapping bacon for lightly crisped Classic Roasted Chicken Sausage. The result is smoky, savory, and packed with juicy protein, pairing perfectly with fluffy potatoes, briny pickles, and a tangy mustard dressing. We made this recipe extra big for a reason: this is the kind of potato salad that disappears before the sausages even hit the grill.

See Recipe

A large bowl of German potato salad loaded with Classic Roasted Chicken Salad.

SERVING MULTIPLIER:

Ingredients

2 ½ pound baby red potatoes

1 teaspoon sea salt

1 tablespoon olive oil

1 package The Sausage Project Classic Roasted Chicken Sausage, cut into about ⅛-inch coins

1 small yellow onion, finely diced

3 ounces dill pickles, finely chopped

2 tablespoons white wine vinegar

1 tablespoon granulated sugar

2 tablespoons pickle brine

1 tablespoon whole grain or German-style mustard

⅓ cup warm chicken or vegetable broth

3 tablespoons chopped chives

3 tablespoons chopped flat-leaf parsley

Instructions

Prep Time: 15 min | Cook Time: 30 min | Servings: 1

Bring a large pot of salted water to a boil. Add the whole, skin-on potatoes and cook for 15–20 minutes, until just fork-tender. Drain and set aside until they're cool enough to handle.

While the potatoes cook, heat the olive oil in a large skillet or sauté pan over medium heat. Add the sausage coins and cook for 5–7 minutes, turning occasionally until golden on both sides. Transfer to a plate and set aside.

In a small bowl, combine the onion, pickles, vinegar, sugar, pickle brine, and mustard. Stir well and let sit while the potatoes finish cooking.

When the potatoes are cool enough to handle, slice them into about ⅛-inch rounds and transfer to a large bowl. As you layer in the potatoes, drizzle them with the warm broth, allowing it to soak in.

Add the sausage, pickle mixture, and herbs, then gently toss to combine. Some of the potatoes will break apart slightly, which adds to the texture.

Serve warm or at room temperature. Refrigerate leftovers in an airtight container for up to 3 days.