Potato Salad with Sausage, Vidalia Onion and Fennel

Spruce up potato salad with a some sweet sausage, fennel and sweeeeet Vidalia onion. This series is sponsored by the Vidalia Onion Committee. Vidalia Onions are available from late April through early September in grocery stores across the country. The season is short and sweet just like the delicious onions themselves, so make sure you look for them in your local retailer and learn more at www.vidaliaonion.org.

Potato Salad with Sausage, Vidalia Onion and Fennel

Summertime calls for picnics. And a perfect picnic requires a big bowl of potato salad. Or at least all the good picnics I’ve been too involved a large helping of potato salad.

This isn’t your ordinary deli potato salad, you know the one with potatoes, celery and gobs and gobs of mayonnaise? Nah my friend, this is the supreme potato salad.

And you want to know the secret of this shining star of a salad? Vidalia onions.

Yessiree! They add a great crunch as well as a beautiful flavor to the potato salad. They are only available from April to early September so you better make this salad fast!

Potato Salad with Sausage, Vidalia Onion and Fennel

Yield: 8

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Ingredients:

  • 1 Tbsp. olive oil
  • 19 oz. mild Italian Sausage Links (such as Johnsonville), casings removed
  • 4 Tbsp. lemon juice, divided
  • 1/3 cup mayonnaise
  • 2 Tbsp. dijon mustard
  • 1/2 tsp. salt
  • 1/4 tsp. coarse black pepper
  • 6 cups cooked cubed potatoes, cooled
  • 1 fennel bulb, trimmed (save the fronds for garnish) and shaved thinly
  • 1/2 Vidalia onion, thinly sliced

Directions:

  1. Warm the olive oil over medium heat. Add the sausage links and use a wooden spoon to break apart the meat. Cook, stirring occasionally and breaking it all up some more, until it is crumbly and cooked through, about 6-7 minutes.
  2. Meanwhile, in a small bowl combine 2 tablespoons of the lemon juice, the mayonnaise, dijon, salt and pepper.
  3. Once the sausage is cooked, remove the pan from the heat and stir in 2 tablespoons of the lemon juice. Use a wooden spoon to stir and scrape up any browned bits of sausage from the bottom of the pan.
  4. Put the potatoes and the cooked sausage (with any accumulated juices) into a large bowl. Add the shaved fennel and Vidalia Onion. Stir. Add the mayonnaise mixture and stir everything together.
  5. Transfer the potato salad to a serving bowl and top with 1/4 cup of fennel fronds, torn apart with your fingers.
Recipe by Christine Pittman.
Disclosure: This post is sponsored by the Vidalia Onion Committee. All opinions are ours and honest.

Lyndsay Burginger

It’s always entertaining when Lyndsay’s in the kitchen. She’s even been known to belt out Broadway show tunes while making dinner (a handy whisk as her microphone, of course). She currently writes for her international food and travel site, Lyndsay’s Travel Kitchen . Lyndsay is also on the editorial team at The Cookful.