Grilled Sausage and Potato Salad  with Spinach, Red Onion, Brewmaster’s Mustard Vinaigrette

Grilled Sausage and Potato Salad with Spinach, Red Onion, Brewmaster’s Mustard Vinaigrette

  • By Cate Whittington
  • /
  • August 2017 - Vol. 3, No. 8
  • /

When my son attended school in Chapel Hill, North Carolina, I fell in love with a local gourmet market  called Foster’s Market. Sally Foster, its owner, has published several cookbooks and I love everything I have tried from them! Every summer when the potatoes and onions come tumbling in, I turn to Sara Foster’s Casual Cooking for a very basic salad that lends itself to improvisation. The Brewmaster’s Mustard dressing should not be omitted as this is what gives the salad its oomph, but you may leave out the sausage and add in whatever else is on hand, from cucumber to summer squash to cheese and olives. Easy to assemble ahead of time,  this is a colorful and appetizing winner for small or large crowds. Serves 4-6


1 pound small red potatoes, gently scrubbed

Kosher salt

1 pound Kielbasa or Italian pork sausages (spicy or sweet), cut into 2 inch pieces

4 cups loosely packed spinach, washed, drained, trimmed

1 red onion, thinly sliced

1 cup grape tomatoes or small cherry tomatoes, halved

2 tablespoons chopped fresh flat leaf parsley

Sea salt and freshly ground black pepper

Brewmaster’s Mustard Vinaigrette

3 tablespoons red wine vinegar

1 tablespoon Brewmaster’s Mustard*

1 shallot, minced

1/3 cup extra virgin olive oil

Salt and freshly ground black pepper

*Brewmaster’s Mustard is a brand name, native to North Carolina. To make your own, combine 2 tablespoons whole-grain mustard with 2 teaspoons dark beer and 1/2 teaspoon brown sugar.


  • Prepare a hot fire in a charcoal or gas grill (OR heat a grill pan or cast-iron skillet over medium heat until hot).
  • Place the potatoes in a large saucepan and add water to cover by 2 inches. Bring the water to a boil over high heat and add salt. Reduce the heat and simmer the potatoes for 12-15 minutes, until they are tender when pierced with the tip of a small knife. Drain the potatoes, transfer them to a large bowl, and set aside to cool.
  • Meanwhile, make the vinaigrette. Whisk the vinegar, mustard, and shallot together in a small bowl. Gradually whisk in the olive oil, season to taste with salt and pepper, and set aside.
  • Grill the sausage for about 10 minutes, turning often, until light brown and cooked through. Remove from the grill and set aside to cool slightly.
  • Add the sausage, spinach, onion, tomatoes, and parsley to the bowl with the potatoes. Drizzle the salad with the vinaigrette, season to taste with salt and pepper, and toss until the spinach is wilted slightly. Serve warm or at room temperature.


Resources:  Sara Foster’s Casual Cooking, 2007


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