"This salad is easy to whip up, and it’s perfect for any weeknight summer meal, or bring it by the pool, beach or to a barbecue."
Ingredients
1 package of al fresco Spicy Jalapeno Chicken Sausage
1 lb of Red Potatoes
2 ears of Corn
1 Shallot, minced
1 Jalapeno, diced
2-3 Green Onions, chopped
1 tbsp fresh Cilantro
1/2 tsp Black Pepper
1 tbsp Salt
FOR THE DRESSING:
1/4 cup Olive Oil
2 tbsp Red Wine Vinegar
1 Garlic Clove, grated
1 tbsp Dijon Mustard
Salt and Black Pepper, to taste
Directions:
- 1Bring a large pot of water to the boil and season with salt.
- 2Slice the red potatoes and transfer them into the pot. Boil for 5-7 minutes, then remove from the potatoes from the pot and set aside.
- 3In the same pot add the ears of corn. Boil for 5 minutes. (You can choose to grill, air fry, or sauté the corn in lieu of boiling)
- 4Cut the corn off the kernels and set aside.
- 5In a sauté pan cook the sliced sausages for 5 minutes just to warm them up.
- 6Combine all ingredients for the dressing and shake well.
- 7In a medium bowl combine, potatoes, corn, jalapeno, and shallots.
- 8Pour dressing and toss to combine. Garnish with fresh cilantro and scallions and Enjoy!
