Pesto Potato-Sausage Salad

This potato salad throws out the mayo and goes Italian. Red-skinned potatoes, browned smoked sausage, and halved cherry tomatoes get tossed in a basil pesto and red wine vinegar dressing that’s bold, herby, and bright. Five ingredients, one skillet, and about 45 minutes is all you need.

Boiling the potatoes in well-salted water seasons them from the inside out. Dress them while they’re still warm so they absorb the pesto vinaigrette instead of just sitting under it. Cold potatoes seal up and won’t take on nearly as much flavor.

Browning the sausage in the same skillet you used for the potatoes means you’re picking up all those starchy bits stuck to the bottom of the pan. That fond adds savory depth to every slice of kielbasa. Cut the sausage into diagonal half-moons so you get maximum surface area for browning and crispy edges.

The red wine vinegar cuts through the richness of both the pesto and the sausage, keeping the salad from feeling heavy. That ½ teaspoon of freshly ground pepper at the end adds bite without overwhelming the basil.

Chef Tips

• Don’t overcook the potatoes. They should be tender but still hold their shape when tossed. A knife should slide in with just slight resistance
• Use store-bought or homemade pesto, but if using jarred, taste it first. Some are saltier than others, and the sausage already brings plenty of salt
• Halve the cherry tomatoes right before tossing to keep their juices in the salad rather than on your cutting board

Variations

• Swap kielbasa for grilled Italian sausage for an even more pronounced herby flavor
• Add a handful of fresh mozzarella pearls for a caprese-inspired twist
• Toss in blanched green beans or asparagus for a vegetable boost