Smokie Popper Potato Salad – Family Style

Prep:
Cook:
Serves:

Ingredients

  • 1 package of Grimm’s Jalapeno Cheddar Smokie Poppers

  • 1.5 lb bag of baby potatoes
  • 1 can or 2-3 corn cobs
  • 1 medium jalapeno
  • 1 bunch of dill
  • Olive oil
  • Salt & pepper to tasteFor the Dressing: 
  • 3/4 cup of mayonnaise
  • 1/2 cup of sour cream
  • 1/3 cup of grated parmesan
  • 1 lemon, juiced
  • 1-2 splashes of pickle juice
  • Fresh dill to taste, save the rest for garnish

Instructions

  1. In a large pot filled halfway with water. Par boil potatoes until soft, about 10 minutes.
  2. Strain from pot, cut in half and toss with olive oil salt & pepper. Place on a sheet tray into a preheated oven of 425. Cook for 10 minutes, toss and cook for 7-10 minutes more until crispy and golden.
  3. While potatoes are cooking. Add a swirl of oil in a pan. Slice the jalapeno cheddar poppers in slices and sauté in the pan until cooked through and a nice crust has formed.
    1. Optional: Can slice Smokie Poppers & air fry instead.
  4. Remove sausages, add into the same pan the corn and sliced jalapeño. Cook until cooked through with some of the corn becoming crispy. About 7-8 minutes. Add the sausages back into the pan and remove from the heat.
  5. Remove the potatoes from the oven. Place in a bowl add the sausage mixture into the bowl and toss. Pour in dressing and garnish with extra dill.
  6. To make dressing, add all ingredients into a food processor and blend until incorporated. Add salt and pepper to taste.
  7. Enjoy!

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