Thursday, January 10, 2013

Award-Winning Bruschetta Sausage Salad

*2012 Finalist in Reser’s ® America’s Best Potato Salad Challenge. I wish I had a better picture...but here it is. 11th place in the Nation...not to shabby! 


6 medium red potatoes
4 cloves garlic, minced
¼ teaspoon freshly ground pepper
4 mild Italian chicken sausages
1/3 C. olive oil
10 oz. spreadable brie
4 Roma tomatoes, chopped
4 oz. fresh basil, chopped
½ C. plain yogurt


Leaving the skin on, cut potatoes into bite sized square chunks and boil in a large pot until cooked through and very soft – do not undercook. Chop mild Italian chicken sausages into small chunks, heat and lightly brown sausage in a medium frying pan. Place heated sausage in a large bowl. Spoon brie on top of sausage and let it melt over warm sausage. When potatoes are cooked, drain water and place warm potatoes on top of brie and sausage. Mix until brie is spread evenly throughout. Finely chop basil and mix with olive oil and minced garlic in a medium bowl. Chop tomatoes into small chunks and add to basil mix. Add tomato basil bruschetta to potatoes and sausage. Add plain yogurt and pepper. Mix all ingredients and serve warm or cold.

KID TIP: Scooping and mixing!

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