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Sausage Potato Salad


  • 1 pound baby red potatoes
  • 10 ounce container cherry tomatoes halved
  • 1 bag Italian Cheese Blend
  • 1 package Mushroom Asiago Chicken Sausage sliced into medallions
  • 1 container basil
  • 1/2 cup Olive Oil
  • 1/2 cup rice wine vinegar
  • 1 teaspoon jarred minced garlic
  • 1 1/2 teaspoon salt
  • 2 teaspoons freshly ground pepper


  • Boil potatoes until tender. While potatoes boil, brown sausage medallions in a non stick pan until lightly browned. When potatoes are fork tender, drain and cool.
  • While potatoes cool, mix the vinaigrette.
  • Combine olive oil, rice wine vinegar, garlic, salt and pepper. Whisk until ingredients are thoroughly combined.
  • Cut cooled potatoes into quarters. add sausage and tomatoes. Pour vinaigrette over all and toss to combine. Top with basil ribbons and cheese.
  • May be served room temperature.
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