The next time you’re making a grilled sausage recipe, grill up some potatoes at the same time to top this delicious green salad!

15 mins
28 mins


  • Large saucepan
  • Small bowl


  • 3/4 lb Little Potatoes
  • 4 chicken sausages, pre-cooked
  • 1 tsp olive oil
  • 1/2 tsp ground oregano
  • 1/8 tsp salt
  • 1/8 tsp pepper
  • 4 cups spring lettuce mix
  • 1 cup grape tomatoes, halved


  • 1 Tbsp + 2 tsp balsamic vinegar
  • 3/4 tsp Dijon mustard
  • 1/4 tsp agave nectar
  • (1 pinch) salt
  • 1 Tbsp + 1 tsp extra virgin olive oil


  • Step 1

    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.

  • Step 2

    Cut the potatoes in half lengthwise. Place the potatoes in a bowl and toss with the olive oil, salt and pepper.

  • Step 3

    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.

  • Step 4

    Grill the potatoes until they have golden brown grill marks, 3 to 4 minutes per side.

  • Make the Dressing:

    In a small bowl, whisk together the balsamic vinegar, Dijon mustard, agave nectar and salt. While whisking, slowly pour in the olive oil.

  • Step 6

    Using four plates, divide the spring lettuce mix, sausages, potatoes and tomatoes between the four plates.

  • Step 7

    Drizzle each salad with two teaspoons dressing. Serve.