Potato Salad with Sausage

Steamy potatoes, soft but not too soft, tossed with sizzling sausage slices still warm from the skillet, and then that creamy, sharp mustardy dressing hits everything, sinking into the cracks… It’s the kind of potato salad that feels like it should be eaten outside, with chilled drinks and someone laughing nearby. Or inside, even better, at the kitchen table late morning when it’s too early for lunch but you’ve already had coffee and, well, you’re hungry. This potato salad with sausage isn’t elegant on the plate, but it’s perfect in the mouth – rich and tangy and just familiar enough.

Why You’ll Crave It

• Smoky sausage brings big flavor without much effort – every bite tastes intentional
• The grainy mustard dressing gives it a punchy edge – not too sharp, just enough
• Makes a lovely side or even a sneaky main (think lazy summer dinner with cold wine)
• It holds up in the fridge beautifully – maybe even better the next day
• Layers of texture – soft potato, snappy celery, juicy sausage – very satisfying

The first time I made this, my brother took the serving bowl and just… kept it on his lap.

What You’ll Need

• Potatoes: 2 pounds small red or yellow waxy potatoes, scrubbed and cut into bite-sized chunks
• Sausage: 1 pound smoked sausage or bratwurst – sliced into thick coins
• Red onion: 1 medium, finely chopped – it mellows as it sits, trust me
• Celery: 2 stalks, diced small for crunch
• Mayonnaise: 1/2 cup good quality, for that creamy base
• Grainy mustard: 1/4 cup – the kind with visible seeds, tangy and robust
• Apple cider vinegar: 2 tablespoons, more if you like it a bit sharper
• Salt: Start with a big pinch, maybe more later
• Black pepper: Freshly cracked – just do it to taste
• Fresh parsley: 1/4 cup, chopped roughly – adds a fresh note right at the end

Easy How-To

Prep everything first

Trust me on this. Chop your onion and celery, slice the sausage. Wash and cut the potatoes before you start the heat. It just… helps you relax during the cooking part.

Boil the potatoes

Put the potatoes into a big pot of salted water (cold water, always). Bring to a boil and let them simmer about 15-20 minutes. You’ll know they’re ready when a fork slides in easily but they don’t fall completely apart. Drain and let them cool a bit – warm is good, not hot.

Brown the sausage

In a wide skillet on medium-high, toss in the sausage slices. No oil needed if it’s fatty – it’ll crisp in its own goodness. Flip occasionally till the edges get golden and it smells like something you want to bottle. Let them cool a bit too.

Whisk the dressing

In a small bowl, whisk together the mayo, mustard, vinegar, salt, and pepper. Taste it. Then maybe taste it again. It should be creamy but with a punch – adjust if it needs it. I sometimes add a splash more vinegar if it feels sleepy.

Bring it all together

In a large bowl, gently fold the potatoes and sausage with the red onion, celery, and dressing. Take your time. Everything should get coated, but don’t mash the potatoes. There’s no rush here.

Let it chill (a little)

Cover and toss it into the fridge for at least 30 minutes – longer’s fine. Just enough time for the flavors to meet and settle in.

Add herbs, taste again, serve

When ready to eat, stir in the chopped parsley. Taste one last time – maybe an extra shake of salt or a few cracks of pepper. Then serve, proudly.

Good to Know

• If you add the dressing while the potatoes are still warm, they absorb it better – a little magic trick for deeper flavor
• Got leftovers? Smash a bit of it on rustic bread the next day, add a fried egg – brunch, transformed
• If you’re not into mayonnaise, try half Greek yogurt – it won’t be the same, but it works okay, too

Serving Ideas

• Next to grilled chicken or roasted pork loin on a big wooden board – family style
• With a sharp arugula salad on the side and cold lemonade – eat outside if you can
• Just by itself from the fridge with a fork… don’t overthink it

Top Tricks

• Taste the sausage before mixing it in – if it’s very salty, ease up on the salt in the dressing
• Want more bite? Add a spoonful of horseradish or chopped pickles to the dressing
• Chop the potatoes evenly so they cook at the same pace – it’s worth it

Frequently Asked Questions

Can I use a different type of sausage?

Absolutely. Smoked sausage gives that rich umami I love, but chicken sausage, kielbasa, or even a plant-based one works. Just make sure it’s fully cooked and has good texture.

How long does this last in the fridge?

Up to three days, covered. It gets even more flavorful as it sits. Just give it a good stir and check the seasoning before serving again.

Can I make it ahead of time?

Yes, and you should. A few hours ahead – or overnight – lets everything soak up the dressing and come together beautifully.

What kind of mustard should I use?

Grainy mustard really makes this – it gives texture and tang. But if you’re out of it, a hearty Dijon could work in a pinch. Just don’t use yellow ballpark mustard. That’s… not right here.