This baked potato salad is made with a creamy dressing. You can bake your potatoes salad on the grill making it a great salad for summer.
2 pounds russet potatoes, cut into 1/2-inch pieces
1 1/2 cups cooked sausage such as bratwurst sliced or diced
1 1/2 cup broccoli florets
1 bell red pepper cut into slices
olive oil for misting
1/4 cup chopped green onions
2 tablespoons of Dijon mustard
1 cup sour cream
1/2 cup mayonnaise
Preheat the oven to 375 degrees.
1. Spray a baking sheet or pizza crisper with cooking oil using a mister. Place the potatoes on the sheet. With the mister, spray the potatoes with olive oil until covered. Salt and pepper to taste.
2. Bake for 20 minutes or until the potatoes are no longer hard but not completely baked. Add the broccoli and red peppers and continue baking until done. Remove to a bowl.
3. Make the dressing by mixing the green onions, mustard, sour cream, and mayonnaise together. Toss the potatoes in the dressing and sprinkle cheese. Serve chilled.
Baker’s Note: If you choose to make this salad on your grill turn the heat down low. Place your baking sheet on the highest shelf if there is more than one shelf to your grill. Close the lid and bake as if the oven. If your grill does not have a lid, you can improvise by placing a large tub over the baking sheet.
Many grills bake at a higher temperature than desired. Since the heat comes from the bottom, raise your baking sheet. Four empty tin cans make good stanchions to raise your sheet. If it is still baking too hot, place an old baking sheet on the grill and the stanchions on the sheet. The lower sheet will deflect heat away from the upper sheet.