The next time you’re making a grilled sausage recipe, grill up some potatoes at the same time to top this delicious green salad! 292 calories and 8 Weight Watchers Freestyle SP. Thank you to The Little Potato Company for helping me share this recipe with you.
There is one phrase that my kids utter that is music to my ears. “Mum, can we make dinner tonight?” Okay, so it’s not actually better than “I love you” or something similarly heartstring-tugging, but it definitely ranks right up there. Their favorite thing to make is pasta with pesto, chicken sausage and vegetables, but they’ve also branched out to Baked Fish with Pesto & Breadcrumbs and dinner salads. They cook, we clean up. Cue happy parents!
Now that the boys are becoming more comfortable with the oven and stovetop, the next step is the grill. Considering it’s their most requested grilled meal, we started with sausages. Perfect for my budding chefs! And with The Little Potato Company‘s dedication to developing recipes for Little Chefs, it seemed like the perfect time to do double duty on the grill, with both sausages and potatoes.
Typically, I buy the 1.5 pound bags of Creamer potatoes at the grocery store, but was elated to find the 5-pound bags on our last Costco shopping trip. In fact, I stood by the display of potatoes for several minutes, extolling their texture and flavor to any who stopped by. It’s amazing how quickly my family disappears when I start chatting with strangers about my love for a particular product.
For this recipe, boil the potatoes until they are just tender when pierced with a fork. Once cool enough to handle, toss the potatoes with olive oil, oregano, salt and pepper, then sear them on the grill for a golden brown, slightly crispy exterior. You might want to make extras because it’s nearly impossible not to eat a few on their own, dipped in a little ketchup.
For the rest of the salad, use whatever vegetables are in your fridge. I used a base of spring lettuce and cherry tomatoes, but grilled vegetables (think zucchini, peppers, mushrooms or asparagus) or raw ones (cucumber and bell peppers) on a bed of spinach or kale would work well, too.
Other healthy recipes with Creamer potatoes:
Cookin’ Canuck’s Slow Cooker Turkey & Potato Soup
Cookin’ Canuck’s Caprese Potato Skewers
Nutritionist in the Kitch’s Veggie-Loaded Summer Potato Salad Jars
The Lemon Bowl’s Grilled Sausage, Peppers & Potatoes
Relish Knowledge’s Greek Lentil & Potato Salad
Grilled Sausage, Potato & Mixed Green Salad Recipe
- Place the potatoes in a large saucepan. Cover with cold water, set over high heat and bring to a boil. Boil until the potatoes are just tender when pierced with a fork 15 to 18 minutes. Drain and let rest until cool enough to handle.
- Cut the potatoes in half lengthwise. Place the potatoes in a bowl and toss with the olive oil, salt and pepper.
- Preheat the grill to medium-high. Lightly brush the grill with oil. Pierce the sausages in a few places. Cook on the grill until browned and heated through, turning occasionally, 7 to 10 minutes. Transfer to a cutting board and cut each sausage into 6 pieces.
- Grill the potatoes until they have golden brown grill marks, 3 to 4 minutes per side.
- Using 4 plates, divide the spring lettuce mix, sausages, potatoes and tomatoes between the 4 plates.
- Drizzle each salad with 2 teaspoons dressing. Serve.
- In a small bowl, whisk together the balsamic vinegar, Dijon mustard, agave nectar and salt. While whisking, slowly pour in the olive oil.
Disclosure: This post is sponsored by The Little Potato Company as part of their ambassadorship program. This post contains links to my Amazon affiliate page. Any revenue made from sales through these links helps to support this blog. Thank you!