Alfresco : Barbecued Potato and Sausage Salad

I found this recipe in Food and Drinks Magazine before the start of summer. Since then this dish graced our table at least four times in the last five weeks. I made a big batch of this as a side dish when we were entertaining friends for a backyard BBQ 2 weeks ago and everyone enjoyed it. The lastest, I made it as an appetizer for me and hubby last night while watching the Olympics. This time, I served it with baked crunchy pita bread and paired it with cabarnet sauvignon.

Here's the recipe with some changes to suit our taste.

Ingredients  {serves 4-6}:

1 small package baby potatoes

3 1/2 tbsp olive oil

Salt and pepper

4 Italian or fresh {not dried and cured} chorizo sausage

1 1/2 cups cherry tomatoes, cut in half

1 small red onion, thinly sliced

1/4 cup slivered pitted Kalamata olives

1/2 cup slivered basil leaves

1 1/2 balsamic vinegar

1 tbsp grainy or regular honey mustard

Procedure:

Oil grill and preheat barbecue to medium.

Place potatoes in a pot and add enough cold salted water to cover.

Boil just until tender {about 4 minutes}. Drain. Cut vertically in half.

Place potatoes in a medium bowl. Add 1 tbsp oil, salt and pepper. Stir to coat.

Meanwhile, place sausages on grill and turn occasionally until cooked through {about 15 minutes}.

Once potatoes are tossed with oil. skewer and arrange on grill or place in a grill basket.

Grill until tender. Transfer to large bowl.

Slice sausage and add to bowl with potatoes, tomatoes, onion, olives and basil.

Whisk remaining 2 1/2 tbsp olive oil with balsamic vinegar and mustard.

Toss with potatoes.

Add salt and pepper to taste.

 
Enjoy!