Sheet Pan Warm Potato Salad with Smoked Sausage
Inspired by the classic recipe of German Potato Salad, this is an easy cooking method with smoked sausage that makes a flavorful entree.
In 2017, sheet pan dinners were the culinary trend du jour and I posted a collection of six recipes that we had tried and liked. The Kitchen Tapestry recipe collection for Sheet Pan Dinners migrated to the Squarespace platform in 2024. The fad seemed to have quickly faded and I didn’t see another sheet pan recipe for some time before receiving a promotional brochure in the mail from the corporate marketing offices of our local chain grocery store in 2023. They were touting this recipe as "A One Dish Wonder." Hyperbole aside, it did present what I think is an ingenious take on the classic Hot German Potato Salad recipe, but this one was prepared on a sheet pan, and clearly meant as a convenient, hearty and low-cost, entree for busy working families.
Hot German Potato Salad has many regional variations but harbors the common theme of potatoes, bacon and onion in a vinegary, mustard-based sauce, served warm. I used to eat it frequently as a kid from a mom who, like me, enjoyed experimental cooking.
This recipe is a much simpler preparation which requires little time to assemble, unlike its German cousin which is actually quite labor-intensive: there is no bacon to chop and fry; as the name implies, this recipe calls for smoked sausage which is simply sliced and cooked along side the potatoes; and also unlike its German cousin, this recipe is meant as an entree, not a side dish. The only modification I made to the original recipe is leaving out the added sugar. The dish is already quite rich and simply does not need it.
Sheet Pan Warm Potato Salad with Smoked Sausage
Ingredients
- 1.5 lb Petite Yukon Gold or Dutch Gold Gourmet potatoes, washed and halved
- 1/2 medium red onion, diced
- 14-oz to16-oz smoked link sausage or Kielbasa, sliced
- 2 tbsp olive oil
- 2 tbsp dried thyme leaves
- 6-7 grinds freshly cracked black pepper
- 2 tbsp fresh parsley, chopped
- 3 tbsp apple cider vinegar
- 1 tbsp whole grain mustard (like, Grey Poupon "Country Dijon")
- 2 tbsp olive oil
- 2 tbsp dried or fresh chives
Instructions
- Pre-heat the oven to 400°F.
- In a large mixing bowl, add the onions, potatoes, thyme and olive oil and toss well to coat. Add the sausage and toss again. Grind the black pepper over all.
- Arrange the ingredients in a single layer on the sheet pan and place on the upper rack of the oven.
- Bake 35-45 minutes, flipping the potatoes and sausages half way through.
- In the mean time, mix the mustard, vinegar, olive oil and chives in a small mixing bowl. Allow this to sit for about half an hour, especially if using dried chives so they will reconstitute.
- When the potatoes come out of the oven, portion out into serving bowls and drizzle the dressing over. Garnish with the fresh parsley and serve immediately.
Notes
- If you cannot find Petite Yukon Gold or Dutch Gold Gourmet potatoes, you can substitute red or new potatoes, or larger Yukon Gold potatoes, pared down to roughly 1" x 2" pieces.
- Like any Sheet Pan Dinner, line the pan with aluminum foil for easier clean-up.
