Smoked Sausage Potato Salad

As much I love making traditional side salads, I love making newer versions even more. New tastes can be exciting. Like this totally different take on a picnic classic. This smoked sausage potato salad will really surprise everyone. Smoked sausage in a potato salad? Brilliant. Olives? Great. But my favorite part? Chopped radishes. I came away from this salad thinking more and more about substituting radishes for onions in other dishes. They really made this salad something great and unique.

Smoked Sausage Potato SaladI found this recipe in a recent edition of Chile Pepper magazine. That explains the addition of cayenne pepper. Don’t leave it out. It’s not that spicy and it adds a really great kicked-up flavor.

Also try my potato salad with peas.

Smoked Sausage Potato Salad

Course Side
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 6 -8 servings


  • 2 cups potatoes cubed
  • 1 cup carrots sliced
  • 1 tablespoon olive oil
  • 1 14 ounce smoked sausage, halved and sliced thin
  • 1/2 cup stuffed green olives chopped
  • 1 cup radishes cubed
  • 1/4 cup mayonnaise
  • 1 tablespoon Creole mustard
  • 1/4 teaspoon cayenne
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons fresh parsley chopped plus more for garnish


  • Bring a pot of salted water to a boil. Add the potatoes and cook until just tender, about 10 minutes depending on how large you cubed them. Remove from heat and remove potatoes from the water and let cool. (I poured the potatoes into a colander, but kept an inch or two of water in the pot.)
  • Return the pot to the stove and bring to a boil again. Add the carrots and cook 3 minutes. Drain completely and let cool.
  • Heat the oil in a large skillet. Add the sausage slices and cook over medium high heat for 5 minutes until they get golden brown. Remove to a paper towel-lined plate and let cool.
  • In a large bowl mix the mayonnaise, mustard, cayenne, and parsley.
  • Add the potatoes, carrots, sausage, olives, and radishes. Season with salt and pepper and gently fold to combine.
  • Cover and refrigerate 30 minutes.
  • Serve garnished with more chopped fresh parsley.