This is a delicious potato salad that includes sausage, olives and many other zesty flavors. It's great to serve at a summer picnic lunch or barbecue.

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Recipe Summary

prep:
15 mins
cook:
30 mins
additional:
13 hrs 20 mins
total:
14 hrs 5 mins
Servings:
7
Yield:
6 to 8 servings
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Ingredients

7
Original recipe yields 7 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a blender, combine the oil, vinegar, parsley, salt, sugar, anchovy fillets and garlic. Puree until smooth.

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  • Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and cut into cubes. Pour prepared vinaigrette over potatoes and marinate overnight.

  • Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

  • Combine the potatoes and dressing, sausage, green onions, parsley and olives. Toss together well and season with salt and pepper to taste.

Nutrition Facts

833 calories; protein 15.7g 32% DV; carbohydrates 36.2g 12% DV; fat 71g 109% DV; cholesterol 54.8mg 18% DV; sodium 1438.5mg 58% DV. Full Nutrition

Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 4 stars
07/23/2003
A gourmet salad. Drain the oil before serving. Read More
(14)

Most helpful critical review

Rating: 3 stars
06/28/2005
This recipe just didn't do it for us. The green onions didn't really mesh well with the rest of the salad (and two cups was WAY too much) and the anchovy flavor was just too much. It was also strange that the potatoes were cold and the sausage was hot. We basically just picked out the olives. Read More
(9)
4 Ratings
  • 5 star values: 0
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
07/23/2003
A gourmet salad. Drain the oil before serving. Read More
(14)
Rating: 3 stars
06/28/2005
This recipe just didn't do it for us. The green onions didn't really mesh well with the rest of the salad (and two cups was WAY too much) and the anchovy flavor was just too much. It was also strange that the potatoes were cold and the sausage was hot. We basically just picked out the olives. Read More
(9)
Rating: 4 stars
04/01/2018
This is by far one of the better potato salads I have tried. The one negative is that there is way too much oil. I did change up one of the steps. I do not see the purpose of letting the potatoes sit in the dressing overnight. I mean I get it. You want the potatoes to absorb the flavor but this isn't the way to do that. The oil would solidify and you'd have to pull it out an hour or so before it was time to eat. As another reviewer mentioned too, cold potatoes and warm sausage don't go together. Here was my solution and it worked like a champ. When the potatoes were cool enough to handle yet still warm on the inside, I chopped them up and put them in a large bowl, poured the dressing over them, put the lid on, gave them a good shake, and let them come to room temperature for an hour. I then added the cooked sausage and the rest of the ingredients and gave it another shake. With the exception of too much oil, this turned out perfectly. You could always use the full amount of oil and drain it off but why waste oil? I will start with 1/2 cup next time and go from there. Oh and the two cups of green onions must be a typo. That would be overkill. I'm assuming it is supposed to be just two green onions. Read More
(1)
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Rating: 4 stars
05/25/2012
I ommitted the anchovies and added artichokes and Kalamata olives. I also substituted red wine vinegar instead of the white wine vinegar. Read More