Everyone is sure to love this savoury potato salad studded with sausages and fennel, whether you serve it as the main course, as a barbecue side dish or on a picnic.
Prep time: 15 minutes
Cook time: 35 minutes
Difficulty Level: Intermediate
Per serving: 240 calories, fat 12 g, sodium 570 mg, carbohydrate 21 g, fibre 4 g, protein 14 g
Source of fibre
1 bag (680 g) PC® Ruby Little Gems Red Mini Potatoes
3 Tbsp (45 mL) PC® New World EVOO Extra Virgin Olive Oil
1 small bulb fennel (or half large bulb)
1 red onion, peeled
1/2 Tsp (2 mL) freshly ground black pepper
4 PC Loads of Asiago & Kale Fully Cooked Smoked Chicken Sausages
2 Tbsp (25 mL) drained capers, roughly chopped
1 Tbsp (15 mL) cider vinegar
2 Tbsp (25 mL) chopped fresh parsley
Place potatoes in small saucepan; cover with water. Bring to a low boil over medium-high heat. Cover and boil 12 to 15 minutes or until tender but firm; drain well. Toss with 1 Tbsp (15 mL) of the olive oil in large bowl; set aside.
Preheat barbecue to medium heat.
Halve fennel bulb from top to bottom leaving root intact. Slice into thin wedges about 3/4-inch (2 cm) thick; place in another large bowl. Cut onion following same method as fennel, leaving root intact to keep layers together while grilling. Add to bowl with fennel; toss with 1 Tbsp (15 mL) of the olive oil and the pepper. Transfer to grill basket.
Grill fennel and onion 20 minutes, stirring occasionally, or until tender with grill marks. Meanwhile, grill sausages 7 to 8 minutes, turning frequently, or until heated through, and place oiled potatoes directly on grill or in grill basket 7 to 8 minutes or until golden.
Whisk together capers, vinegar and remaining 1 tbsp (15 mL) oil in large bowl. Add fennel, onions and potatoes as they come off the grill.
Slice grilled sausages on an angle into 1/2-inch (1 cm) thick slices. Add to fennel mixture with parsley; toss gently to combine. Transfer to serving bowl; serve hot or at room temperature.