This delicious Sausage and Potato Salad with Pickled Peppers is a vibrant and savory dish that combines hearty ingredients with zesty, tangy pickled peppers. It is perfect for a light lunch, picnic, or even as a side dish at a barbecue. The salad balances the robust flavors of sausage and potatoes with the bright, tangy notes from the homemade pickled peppers, enhanced with celery and parsley for freshness. The pickled pepper mixture adds a unique twist to the dish, offering a refreshing contrast to the rich, buttery potatoes and sausage. It’s easy to make and packed with flavor, making it an excellent go-to recipe for any occasion.
Full Recipe:
Ingredients
For Pickled Peppers:
- Water: 100 ml
- Oil: 100 ml
- Vinegar (6%): 100 ml
- Sugar: 1 tablespoon
- Salt: ½ tablespoon
- Black peppercorns: To taste
- Bay leaf: 1-2 leaves
- Celery: 1 bunch (leaves only)
- Bell peppers: 1 kg (cut into strips)
- Garlic: 1 clove (thinly sliced)
For the Salad:
- Potatoes: 5 medium-sized (boiled and cubed)
- Sausage: 200 grams (smoked sausage works best, sliced or cubed)
- Parsley: 1 bunch (chopped)
- Butter: 10 grams
- Salt: To taste
- Black pepper: To taste
- Oil: For frying sausage (1-2 tablespoons)
Steps to Make Sausage and Potato Salad with Pickled Peppers
Step 1: Prepare the Pickled Peppers
- Combine pickling liquid ingredients: In a medium saucepan, add 100 ml of water, 100 ml of oil, 100 ml of vinegar (6%), 1 tablespoon of sugar, and ½ tablespoon of salt. Bring the mixture to a simmer over medium heat, stirring occasionally until the sugar and salt dissolve.
- Add flavorings: Toss in a few black peppercorns, a bay leaf, and the sliced garlic for extra aroma. This will infuse the pickling liquid with a deeper, more savory flavor.
- Prepare the peppers: Wash and cut the 1 kg of bell peppers into thin strips. Set aside.
- Add celery and peppers: Add the celery leaves and the cut peppers into the saucepan with the pickling liquid. Stir to combine and simmer for 5-7 minutes, until the peppers begin to soften but still retain some crunch.
- Cool and marinate: Remove from heat and let the pickled peppers cool. Transfer to a jar or bowl and refrigerate for at least 1 hour to allow the flavors to meld together. These pickled peppers can be prepared a day in advance for a more intense flavor.
Step 2: Prepare the Potatoes
- Boil the potatoes: Peel and cut the 5 potatoes into medium-sized chunks. Place them in a pot, cover with cold water, and add a pinch of salt. Bring the water to a boil and cook the potatoes until fork-tender, about 15-20 minutes. Drain and allow them to cool slightly.
- Toss in butter: While the potatoes are still warm, toss them in 10 grams of butter, allowing it to melt over the potatoes. Season with salt and black pepper to taste. Set aside.
Step 3: Cook the Sausage
- Slice the sausage: Cut the 200 grams of smoked sausage into bite-sized pieces, either in rounds or small cubes.
- Fry the sausage: Heat 1-2 tablespoons of oil in a skillet over medium heat. Add the sausage pieces and fry them for 5-7 minutes, or until the sausage is browned and slightly crispy on the edges. Remove from heat and let cool slightly.
Step 4: Assemble the Salad
- Combine ingredients: In a large bowl, combine the boiled potatoes, fried sausage, and chopped parsley.
- Add pickled peppers: Drain the pickled peppers from the liquid and add them to the potato and sausage mixture. Gently toss everything together to combine, ensuring that the pickled peppers are evenly distributed throughout the salad.
- Season and adjust: Taste the salad and adjust the seasoning with additional salt and pepper if necessary. If you prefer more tang, you can add a splash of the pickling liquid from the peppers.
Nutrition Facts (Per Serving)
(Based on 6 servings)
- Calories: 350 kcal
- Protein: 12 g
- Fat: 22 g
- Carbohydrates: 24 g
- Fiber: 4 g
- Sugar: 4 g
- Sodium: 800 mg
- Vitamin C: 80% of daily recommended intake (from peppers)
Frequently Asked Questions (FAQs)
1. Can I use a different type of sausage?
Yes, you can use any sausage of your preference. Smoked sausage adds a rich, deep flavor to the salad, but you can also use bratwurst, chorizo, or even plant-based sausage for a vegetarian option.
2. How long do the pickled peppers last?
The pickled peppers can last in the refrigerator for up to 1 week when stored in an airtight container. The longer they sit, the more intense the pickled flavor becomes.
3. Can I use different vegetables for pickling?
Absolutely! You can pickle a variety of vegetables like cucumbers, carrots, or even onions. The same pickling liquid can be used for other vegetables, creating a delicious tangy mix.
4. Can I make the salad ahead of time?
Yes, you can prepare the salad a few hours in advance and keep it refrigerated. However, if you’re planning to store it for more than a day, it’s best to keep the pickled peppers separate and combine them with the rest of the ingredients just before serving to maintain the crunch.
5. Is this dish gluten-free?
Yes, this dish is naturally gluten-free as long as you ensure that the sausage you use is gluten-free. Always check the labels if you have dietary restrictions.
Tips for Making the Perfect Sausage and Potato Salad
- Use starchy potatoes: Starchy potatoes like Russet or Yukon Gold are ideal for this recipe as they hold their shape well when boiled and add a creamy texture to the salad.
- Don’t overcook the potatoes: Boil the potatoes until just tender, as overcooking them can result in mushy potatoes that fall apart when mixed.
- Add extra herbs: For more flavor, you can add additional fresh herbs like dill or chives to complement the parsley.
- Fry sausage until crispy: Fry the sausage until it is crispy on the edges for added texture and flavor contrast in the salad.
- Customize the spices: Feel free to add other seasonings like paprika or cumin to the sausage for an extra kick.
Storage Tips
- Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop, making the salad even tastier after a few hours of chilling.
- Freezing: It’s not recommended to freeze this salad as the texture of the potatoes and pickled peppers may change after freezing.
- Reheating: This salad can be served cold or at room temperature, so no reheating is required. If you prefer a warm salad, you can reheat the sausage and potato portion in the microwave before mixing with the pickled peppers.
Conclusion
This Sausage and Potato Salad with Pickled Peppers offers a delightful balance of savory and tangy flavors with minimal effort. The combination of hearty potatoes, crispy sausage, and zesty pickled peppers creates a satisfying and flavorful dish that’s perfect for any occasion. Whether you’re preparing a quick family dinner, bringing a side dish to a gathering, or just meal prepping for the week, this versatile salad is sure to please. It’s a great way to add variety to your meals while enjoying the health benefits of fresh vegetables, lean protein, and delicious herbs.