Warm Potato, Corn and Sausage Salad

Here’s a salad for a potluck barbecue. If making ahead, chill until serving, but remove from refrigerator 20 minutes before to serve at room temperature for best flavour.

Preparation Time:

Cooking Time:

Servings: 8

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  • 1-1/2 lb (750 g) small Ontario White Potatoes, scrubbed
  • 1 each Ontario Sweet Red and Orange Pepper
  • 2 cobs Ontario Sweet Corn, cooked
  • 3 Ontario Green Onions, sliced
  • 8 oz (250 g) Ontario Smoked Sausage, such as kielbasa, diced (about 2 cups/500 mL)
  • 2 tbsp (25 mL) chopped fresh Ontario Parsley


  • 1/3 cup (75 mL) olive oil
  • 2 tbsp (25 mL) red wine vinegar
  • 1 clove Ontario Garlic, minced
  • 1/2 tsp (2 mL) salt
  • 1/4 tsp (1 mL) pepper


In large saucepan, cover potatoes with cold salted water; bring to boil. Reduce heat and simmer until tender, about 15 minutes. Drain, rinse and let cool enough to handle; cut in half or quarters, depending on size of potatoes.

Meanwhile, cut red and orange peppers into quarters, removing stems and seeds. Place on preheated barbecue grill over medium heat; grill until softened and slightly charred, 15 to 20 minutes. Let cool enough to handle; chop.

Cut kernels from corn and place in large bowl. Add potatoes, peppers, green onions and sausage.


In small bowl, combine oil, vinegar, garlic, salt and pepper; add to potato mixture and gently toss. Sprinkle with parsley. Serve warm.

Tip: Instead of sausage, try smoked ham or a spicier cooked sausage like chorizo.

When recipe serves 8:

  • Protein: 8.0 grams
  • Fat: 14.0 grams
  • Carbohydrate: 27.0 grams
  • Fibre: 3.5 grams
  • Calories: 260