Smokie Popper Potato Salad – Family Style

 

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 taste
  
  For 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!