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Potato Salad with Veggie Sausages

Active Time: 30 minutes
Total Time: 30 minutes
  • Gluten Free
  • Vegetarian
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Why we love it:

I’m not truly a vegetarian but my family eats meat free multiple times per week and I truly love certain kinds of veggie sausages. If you aren’t a fan of them, this would be a great meal to try with an Impossible Burger or a grilled portobello cap. The potato salad is even better the next day so prep this ahead and consider a double batch, too!


  • 2 pounds Yukon Gold Potatoes
  • 34 cup Mayonnaise
  • 14 cup Plain Greek Yogurt
  • 2 Tablespoons Cider Vinegar
  • 1 teaspoon White Sugar
  • 2 teaspoons Kosher Salt (divided)
  • 12 teaspoon Black Pepper
  • 2 ribs Celery (especially the leaves!)
  • 12 cup Pickles (your fave)
  • 3 Green Onions or any herb you have on hand)
  • 1 pound Veggie Sausages
  • 1 pound Broccoli

Cooking Instructions


    Wash the potatoes or peel if you prefer them skinless. Dice into 1 - 2” cubes and place in a pot. Cover with water and add 1 teaspoon of salt. Bring to a boil. As soon as water is boiling, turn the heat down to a steady simmer and cover. Cook until completely tender, about 10 - 12 minutes. Drain and let them rest in the strainer to really let go of all of the water.


    While potatoes are cooking, whisk together the: ¾ cup mayonnaise, ¼ cup yogurt, 2 Tablespoons cider vinegar, 1 teaspoon sugar, and add ½ teaspoon salt, and ¼ teaspoon black pepper. Dice the celery and add it. Chop the pickles and green onion and add them too. Set aside until the potatoes are well drained. Gently fold the potatoes into the dressing and mash a few with a wooden spoon to break up the pieces.


    Heat a drizzle of olive oil in a sauté pan and cook the sausages until browned and warmed through, turning often to keep it even.


    Cut broccoli into florets with long stems. Steam broccoli in a stove top steamer or microwave. You can also decide to grill the broccoli - just cut into large pieces. When done, toss with butter or oil and salt.

  • 5. SERVING

    Serve potato salad with sausages and broccoli.

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  • VEGAN:
    use vegan mayo and no yogurt for the dressing
    any fish filed grilled would be perfect
    a Beyond or Impossible Burger, or grill assorted vegetables or a portobello mushroom cap
  • MAYO:
    if you like, make the dressing with a combo of sour cream and yogurt
    omit or add something like pickled onions or capers
  • EGGS:
    many folks love hardboiled eggs added to their potato salad, dice some up and fold them in

Prep Ahead & Use It Up

Make the potato salad entirely, it’s great for up to 5 days in the fridge

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