Grilled Sausages with Potato Salad

Let’s cut the nonsense.

This isn’t a story about my grandma’s secret spice blend. This is a playbook for a meal that actually gets made.

It’s protein. It’s carbs. It’s flavor that slaps.

What Makes This Recipe So Good

This combo is the undisputed heavyweight champion of backyard BBQs and weeknight dinners. It’s a textural masterpiece. You get the satisfying snap of a perfectly grilled sausage paired with the cool, creamy comfort of potato salad.

The beauty is in the contrast.

Hot, savory, and smoky meets cold, tangy, and rich. It’s a flavor explosion that manages to feel both indulgent and completely balanced. It’s a meal that requires no fancy plating to impress.

Best of all, it’s incredibly forgiving.

Burn a sausage a little? Call it “charred.” Overcook a potato? It’s just more absorbent for the dressing.

This recipe is your loyal friend that never lets you down.

Ingredients

Gather your troops. This is a simple list for a legendary outcome.

For the Grilled Sausages

• 4 high-quality sausages (bratwurst, Italian, or your favorite variety)
• 1 tablespoon neutral oil (like avocado or canola)
• Optional: 1 large onion, sliced, for grilling alongside

For the Potato Salad

• 2 lbs Yukon Gold potatoes, cubed
• 1/2 cup mayonnaise
• 2 tablespoons whole grain mustard
• 1 tablespoon apple cider vinegar
• 1/2 cup red onion, finely diced
• 2 celery stalks, finely diced
• 2 hard-boiled eggs, chopped
• 1/4 cup fresh dill, chopped
• Salt and black pepper to taste

Step-by-Step Instructions

Follow these steps. Don’t overcomplicate it.

Cooking isn’t rocket science; it’s just following directions.

1. Cook the potatoes. Place cubed potatoes in a large pot of salted water. Bring to a boil and cook for 10-15 minutes until fork-tender. Drain and let them cool completely.Pro tip: spread them on a baking sheet to speed this up.
2. Make the dressing. While the potatoes cool, whisk together mayonnaise, mustard, apple cider vinegar, salt, and pepper in a large bowl. This is the glue that holds your masterpiece together.
3. Combine the salad. Add the cooled potatoes, red onion, celery, hard-boiled eggs, and dill to the bowl with the dressing. Gently fold everything together until evenly coated.Taste and adjust seasoning. Refrigerate for at least 30 minutes.
4. Grill the sausages. Preheat your grill or grill pan to medium-high heat. Lightly coat the sausages (and onions if using) with oil.Grill for 12-15 minutes, turning occasionally, until nicely browned and cooked through.
5. Serve immediately. Place a generous scoop of potato salad on a plate and top with a grilled sausage. That’s it. You’ve just won dinner.

Storage Instructions

Leftovers are a myth, but just in case you have superhuman self-control, here’s the deal.

Store the potato salad and sausages separately in airtight containers in the refrigerator.

The potato salad will stay fresh for up to 3 days. The sausages are best reheated within 2 days.

Reheat sausages in a skillet over medium heat or for a minute in the microwave. IMO, the skillet method keeps them from getting rubbery.

Never freeze the assembled potato salad—it will become a watery, sad mess.

Benefits of This Recipe

This isn’t just food; it’s a strategic life choice. First, it’s high in protein and complex carbs, making it the perfect fuel after a workout or before a big day.

It’s also incredibly cost-effective. Feeding four people with takeout costs a fortune.

Feeding four with this recipe costs less than one delivery meal. You do the math.

Finally, it’s a crowd-pleaser. Picky kids, hungry partners, discerning friends—nobody says no to a grilled sausage.

It’s the ultimate utility player in your meal rotation.

Common Mistakes to Avoid

Don’t be your own worst enemy in the kitchen. Avoid these classic blunders.

Adding warm potatoes to the dressing. This is a cardinal sin. It makes the salad mushy and the mayo oily.

Patience is a virtue. Let those spuds cool.

Boiling, not grilling, the sausages. Boiling is for hot dogs at a baseball stadium. Grilling unlocks Maillard reaction magic—that’s the fancy term for delicious browned flavor.

Don’t skip it.

Overmixing the potato salad. You’re making a salad, not mortar for bricks. Fold gently to maintain some texture and prevent a gluey consistency.

Alternatives

Feel like mixing it up? The world is your oyster, even though oysters would be a terrible substitute here.

For a lighter twist: Swap half the mayo for Greek yogurt.

Use sweet potatoes instead of Yukon Golds. Grill chicken sausages instead of pork.

For a flavor bomb: Use a spicy Andouille sausage. Add crispy bacon bits to the potato salad.

Pickle the red onions beforehand for an extra tangy kick.

For the vegans: Grill a high-quality plant-based sausage. Use vegan mayo and skip the eggs. It’s that simple.

FYI, nobody will know the difference.

Frequently Asked Questions

Can I make the potato salad ahead of time?

Absolutely. In fact, it’s better that way. Making it a few hours or even a day in advance allows the flavors to meld together beautifully.

Just keep it chilled until you’re ready to serve.

What’s the best type of sausage to use?

There is no single “best” type. It’s entirely up to your preference. Bratwurst is classic, Italian adds herbaceousness, and a spicy chorizo will kick things up a notch.

Just avoid pre-cooked sausages—they won’t get the same great sear.

My potato salad is too dry. How can I fix it?

Easy. Whisk together a tablespoon each of mayo and mustard, then gently fold it into the salad until it reaches your desired consistency.

Add it slowly; you can always add more, but you can’t take it out.

How do I know when the sausages are done?

The safest way is to use a meat thermometer. You’re looking for an internal temperature of 160°F. If you’re old school, pierce one with a fork or knife.

The juices should run clear, not pink.

Final Thoughts

This isn’t just another recipe. It’s a blueprint for a no-fail, massively satisfying meal. It requires minimal effort for a result that feels like a celebration.

You have the ingredients, the instructions, and the pitfalls to avoid.

The only thing left to do is to fire up the grill. Stop thinking about it and start doing it. Your dinner destiny awaits.