30-Minute On The Go Sausage Potato Salad Jars
Ingredients
- 14 oz Eckrich Polska Kielbasa Skinless Smoked Sausage Rope, either sliced or chopped
- 1 ½ Tablespoons vegetable oil
- 24 oz baby Dutch yellow potatoes
- ½ cup mayonnaise (plus 2 tablespoon if desired)
- 3 Tablespoons fresh lemon juice
- ¾ teaspoon salt
- 1 teaspoon Dijon mustard (or alternatively ½ teaspoon ground black pepper)
- 1 ½ teapoons garlic powder
- pinch of sugar
- 2 Tablespoons chopped fresh dill
- 8 black Kalamata olives, halved
- ½ red onion, finely chopped
- 10 yellow grape or cherry tomatoes, quartered (optional)
Instructions
- Slice sausage and set aside.
- Place potatoes in a pot with salted water and cook over high heat for about 10-15 minutes or until tender but still firm.
- While potatoes are cooking, heat a large no stick skillet over medium-high heat, add oil, and brown the sausage on both sides (about 6-8 minutes). Remove sausage from the skillet using a a slotted spoon and place sausage on a plate lined with paper towel. Set aside.
- Drain, cool by running under cold water, pat dry, chop, and then mix with mayo, lemon juice, seasonings, Dijon mustard, sugar, dill, olives, and vegetables.
- Spoon cooked sausage into jars, top with a layer of potato salad, and add more sausage. Close the jars and refrigerate until serving. Enjoy!
Recipe Notes
Nutrition
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