Spring Mix Salad with Fried Potatoes and Sausages

  • 20
    Minutes Prep

  • 30
    Minutes Cook

  • 4


  • 3/4 pound(s) small potatoes, rinsed
  • Salt, to taste
  • 2 links HOFFY Smoked Sausage
  • 2 tablespoon(s) canola oil
  • Freshly ground black pepper, to taste
  • 1/2 pound(s) cherry tomatoes, rinsed and halved
  • 5 ounce(s) spring mix sald greens, rinsed and spun dry

For Dressing:

  • 6 tablespoon(s) olive oil
  • 3 tablespoon(s) sherry vinegar
  • 1 teaspoon(s) Dijon mustard
  • 1 teaspoon(s) granulated sugar
  • Salt, to taste
  • Freshly ground black pepper, to taste

Dinner Meat and potatoes tossed with fresh greens — you're done and happy!


  1. Boil the potatoes in a pan of salted water for 15 to 18 minutes, or until tender. Plunge into ice cold water, drain well and cool.
  2. Slice the potatoes 1/4-inch thick. Heat the canola oil in a large skillet; cook the potatoes and sausage until the potatoes are golden on both sides and the sausages are cooked through, about 8 to 10 minutes. Season to taste with salt and pepper. Add the tomatoes and saute briefly. Remove skillet from heat source and cool slightly. Slice the sausage into bite-size pieces.
  3. In a large bowl, combine the salad greens, potatoes and sausage mixture. Drizzle dressing over the salad and gently toss. Divide among serving bowls.

For Dressing:

  1. In a small bowl, whisk ingredients together until incorporated.
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