Texas-Style Smoked Sausage with Creamy Potato Salad

By AislePrompt Editorial · Published 2026-06-06 · Updated 2026-06-06

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Smoky Texas-style sausage grilled to perfection served alongside a creamy, mustard-spiked potato salad for a classic BBQ pairing. This American-inspired barbecue recipe, ready in about 35 minutes, pairs smoked sausage links, red potatoes, mayonnaise for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 20 min Serves 6 American cuisine 480 cal/serving

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Ingredients

6 links (about 2 lbs) smoked sausage links
2 lbs, cut into 1-inch cubes red potatoes
1/2 cup mayonnaise
2 tbsp yellow mustard
1 tbsp apple cider vinegar
1/2 cup celery, finely chopped
1/4 cup green onions, sliced
1 tsp kosher salt
1/2 tsp black pepper
1 tsp paprika
2 tbsp pickle juice

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Instructions

Step 1: Place 2 lbs of red potatoes cut into 1-inch cubes in a pot of salted water and bring to a boil over high heat. Cook for 12-15 minutes until potatoes are tender but still hold shape. Drain and transfer to a large bowl to cool.
Step 2: Meanwhile, preheat grill to medium-high heat (about 400°F). Grill 6 smoked sausage links for 6-8 minutes, turning occasionally until the casings are crisp and heated through.
Step 3: In a small bowl, whisk together 1/2 cup mayonnaise, 2 tbsp yellow mustard, 1 tbsp apple cider vinegar, 2 tbsp pickle juice, 1 tsp paprika, 1 tsp kosher salt, and 1/2 tsp black pepper until smooth.
Step 4: Add the cooled potatoes, 1/2 cup finely chopped celery, and 1/4 cup sliced green onions to the dressing. Gently toss to coat without mashing. Chill the potato salad for at least 1 hour before serving.
Step 5: Serve the grilled sausage links hot alongside the creamy potato salad for a balanced and satisfying BBQ meal.