the potato salad of the summer

lemony potatoes with sausage, corn, & lots of herbs

what is there to even say about potatoes that hasn’t already been said? they’re perfect. easy to grow, abundant, cheap, extremely satisfying, and healthier than people want you to think!

when the cold months roll around I am always eager to make mashed potatoes or a nice crispy baked potato, but we shouldn’t forget about potatoes in the summer. in fact, they sometimes work even better when served chilled!

ladies & gentlemen, may I present to you: the potato salad of the summer!!

now, if you’re a mayo hater (you should really get over that tbh) DON’T run away! this potato salad can be made without mayo. I just personally prefer a creamy potato salad. either way, you’re going to love this one!

this potato salad was somewhat inspired by what is known as “low country boil” (also called frogmore stew or Beaufort stew), which is a southern seafood boil that consists of shrimp, potatoes, corn, sausage (usually andouille), lots of old bay or other seasoning, and butter.

my recipe is certainly not the same as that, but it combines the sausage, potatoes, and corn together in a similar manner. If you wanted to, you could toss some cooked shrimp and whisk in some old bay to kick this up a notch!

the potatoes: the potatoes I recommend for this were called “pee wee mixed potatoes,” with most of them being very small – about 1 inch or so. however, you could also use red new potatoes, but I would recommend cutting them in half or even in quarters.

the sausage: I used kielbasa for this, because its my favorite! you could use andouille or any other type of sliceable sausage. You can also omit or sub for a meatless sausage if you prefer.

the dressing: the dressing is very simple, just lemon juice, whole grain mustard, mayo, s + p. if you wanted to sub the mayo, be sure to replace it with some olive oil. dressings need a fat source!

watch the video of this recipe

the full recipe:

Summer potato salad with sausage, corn, & lemon