Grilled Andouille Sausage and Sweet Potato Salad
Updated Oct. 10, 2023
- Total Time
- 50 minutes plus time for preheating grill
- Prep Time
- 20 minutes plus time for preheating grill
- Cook Time
- 30 minutes
- Rating
- Notes
- Read community notes
Advertisement
Ingredients
Yield:4 main course servings or 6 to 8 side dish servings
- 6medium-size sweet potatoes, about 3 pounds, peeled and quartered
- 1pound Cajun andouille sausage (kielbasa or chorizo may be substituted)
- 3tablespoons grainy mustard
- 3tablespoons extra-virgin olive oil
- ⅓cup balsamic vinegar
- Pinch sugar
- 1large red onion, peeled and chopped
- Salt and freshly ground black pepper to taste
- ½cup chopped parsley
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
711 calories; 43 grams fat; 13 grams saturated fat; 0 grams trans fat; 22 grams monounsaturated fat; 6 grams polyunsaturated fat; 61 grams carbohydrates; 9 grams dietary fiber; 15 grams sugars; 19 grams protein; 1307 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Bring about four quarts of water to a boil, add the sweet potatoes and boil until just tender, about 15 minutes. Drain and set aside to cool.
- Step 2
Preheat grill or broiler.
- Step 3
Grill or broil the sausage over medium heat, turning frequently, until browned and cooked through, eight to 10 minutes for precooked sausage, 12 to 15 minutes for uncooked. Remove sausage from the heat, slice ¼-inch thick and set aside.
- Step 4
In a medium bowl, beat together the mustard and oil, then add the vinegar and sugar and whisk until well blended.
- Step 5
Cut the sweet potatoes into ½-inch cubes and put them in a large mixing bowl. Pour the dressing over them and add the onion, sausage slices, salt and pepper to taste. Mix well but gently, so the potatoes hold their shape. Sprinkle with parsley, and serve warm or cooled.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
Sandra
A keeper, to give it some green, I mixed with 4 oz. Spring Salad Mix.
Sarah M
Delicious! I agree this needs a green element. I served it over spinach and it was great. I also thought it would go well with sautéed Swiss chard
Alison
I chose to roast the sweet potatoes and red onion (450 degrees) with one tablespoon of the olive oil for 25 min, then tossed them with the rest of the oil and mustard mixture. I also roasted the sausage on the same pan. I liked the idea of serving the mixture on a bed of arugula but I didn’t have any, so put it on a bed of fresh baby spinach instead. Delicious!
Claudia
I didn’t have parsley and used cilantro instead. Topped off with hot sauce, Cholula, rather than the dressing and ate it warm. Quite delicious!
Sandra
A keeper, to give it some green, I mixed with 4 oz. Spring Salad Mix.
Mary
I came across this recipe because I had a couple of andouille sausage links to use up - I made approximately 1/3 recipe. It isn't very salad-like - meat and potatoes dressed with vinaigrette - but the flavor combination worked. To make it more of a salad, I served it on a bed of arugula very lightly dressed with some of the vinaigrette, and the arugula and mustard played off the sweet, smokey, spicy flavors really well.
Private notes are only visible to you.
Advertisement
