Potato Salad with Sausage, Vidalia Onion and Fennel

Potato Salad with Sausage, Vidalia Onion and Fennel

Contributor: Lyndsay Burginger

Spruce up potato salad with a some sweet sausage, fennel and sweet Vidalia onion.

  • Author: Christine Pittman
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 8 servings 1x


Units Scale
  • 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


  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.