Zesty Potato Salad

This creamy and delicious potato salad makes a great side dish with any grilled meat, or serve as a zesty and filling stand-alone dish. It’s perfect for making in advance and having on hand for easy eating throughout the week.

Ingredients

• 1 tablespoon olive oil
• 4 Hot Scott Pete Polish Sausage, sliced
• 2 pounds baby potatoes
• 1/2 cup diced red onion
• 1/4 cup diced pickled hot peppers
• 1/4 cup chopped fresh parsley, divided
• 3 tablespoons chopped fresh dill, divided
• 1/2 cup mayonnaise
• 1/4 cup freshly squeezed lemon juice
• 3 tablespoons grainy mustard
• 1 tablespoon Dijon mustard
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Lemon wedges, for serving

Directions

1. In large skillet set over medium heat, add oil. Add sausage and cook, stirring occasionally, for 3 to 5 minutes or until browned and fully cooked. Using slotted spoon, transfer to large bowl.
2. Meanwhile, in large saucepan of salted water, add potatoes; bring to a boil over medium-high heat. Cook, stirring occasionally, for 12 to 16 minutes or until tender. Drain and rinse under cold running water until cool enough to handle. Halve potatoes and transfer to the large bowl.
3. Add onion, hot peppers, 3 tablespoons parsley and 2 tablespoons dill to large bowl and stir to coat.
4. In small bowl, whisk together mayonnaise, lemon juice, grainy mustard, Dijon mustard, paprika, salt and pepper. Drizzle over potatoes mixture and toss to coat.
5. Sprinkle with remaining parsley and dill and serve with lemon wedges.

Tip: For milder heat, reduce pickled hot peppers or replace with diced cornichons.