French Salads > Grilled French Salads

Grilled Lyoner and Potato Salad Recipe

Ingredients with Measurements:
- 1 lb. Lyoner sausage, sliced
- 2 lbs. baby potatoes, halved
- 1 red onion, sliced
- 1 red bell pepper, sliced
- 1/4 cup olive oil
- 2 tbsp. red wine vinegar
- 1 tbsp. Dijon mustard
- 1 tbsp. honey
- 1 tsp. dried oregano
- Salt and pepper, to taste
- 1/4 cup fresh parsley, chopped

Special Equipment Needed:
- Grill or grill pan
- Large mixing bowl

Step-by-Step Instructions:

1. Preheat grill or grill pan to medium-high heat.
2. In a large mixing bowl, combine sliced Lyoner sausage, halved baby potatoes, sliced red onion, and sliced red bell pepper.
3. In a separate small mixing bowl, whisk together olive oil, red wine vinegar, Dijon mustard, honey, dried oregano, salt, and pepper.
4. Pour the dressing over the sausage and potato mixture and toss until everything is evenly coated.
5. Place the sausage and potato mixture on the grill or grill pan and cook for 10-15 minutes, or until the potatoes are tender and the sausage is browned and cooked through.
6. Remove from heat and let cool for a few minutes.
7. Once cooled, sprinkle fresh parsley over the top of the salad.
8. Serve and enjoy!


- Time:
Preparation Time: 15 minutes
- Cooking Time: 15 minutes
Temperature:
- Grill or grill pan set to medium-high heat
Serving size:
- 4-6 servings

Nutritional information:
- Calories: 390
- Fat: 25g
- Carbohydrates: 29g
- Protein: 13g
- Fiber: 3g

Substitutions for ingredients:
- Lyoner sausage can be substituted with any type of sausage
- Baby potatoes can be substituted with regular potatoes, sweet potatoes, or any other type of potato
- Red onion can be substituted with white onion or shallots
- Red bell pepper can be substituted with any color bell pepper

Variations:
- Add grilled corn or zucchini to the salad for extra flavor and texture
- Use a different type of dressing, such as a balsamic vinaigrette or lemon herb dressing
- Add crumbled feta cheese or sliced avocado for a creamy addition

Tips and Tricks:
- Make sure to slice the potatoes and sausage into similar sizes for even cooking
- If using a grill pan, make sure to preheat it before adding the ingredients to ensure a nice sear
- Let the salad cool for a few minutes before serving to allow the flavors to meld together

Storage Instructions:
- Store any leftover salad in an airtight container in the refrigerator for up to 3 days

Reheating Instructions:
- Reheat the salad in the microwave or on the stovetop until heated through

Presentation Ideas:
- Serve the salad on a large platter or in individual bowls
- Garnish with additional fresh parsley or a sprinkle of paprika for color

Garnishes:
- Fresh parsley
- Paprika

Pairings:
- Serve with a side of crusty bread or garlic bread for dipping in the dressing
- Pair with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio

Suggested Side Dishes:
- Grilled vegetables, such as asparagus or eggplant
- Green salad with a light vinaigrette

Troubleshooting Advice:
- If the potatoes are taking too long to cook, cover them with foil to help them steam and cook faster
- If the sausage is cooking too quickly, move it to a cooler part of the grill or grill pan to prevent burning

Food Safety Advice:
- Make sure to cook the sausage to an internal temperature of 160°F to ensure it is fully cooked and safe to eat
- Store any leftovers in the refrigerator within 2 hours of cooking

Food History:
- Lyoner sausage is a type of German sausage that is made from pork and beef and is flavored with garlic and spices. It is similar to bologna or mortadella.

Flavor Profiles:
- The salad has a smoky and savory flavor from the grilled sausage and a slightly sweet and tangy flavor from the dressing.

Serving Suggestions:
- Serve the salad as a main dish for a summer barbecue or as a side dish for a family dinner.

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Region: German

Taste: Savory, Tangy, Smoky, Herby, Creamy