Instructions
Step 1: Preheat the oven to 425°F (220°C).
Step 2: Wash and cut the potatoes into wedges, then pat dry thoroughly.
Step 3: In a bowl, toss the wedges with olive oil, paprika, garlic powder, onion powder, salt, black pepper, cayenne pepper, and dried parsley.
Step 4: Spread the wedges evenly on a baking sheet lined with parchment paper.
Step 5: Roast the potato wedges for 30–35 minutes, flipping halfway through until crispy and golden.
Step 6: Heat a grill pan or skillet over medium heat.
Step 7: Grill the sausages for 10–12 minutes, turning occasionally, until browned and heated through.
Step 8: In a bowl, combine the diced boiled potatoes, chopped eggs, mayonnaise, mustard, pickles, green onions, salt, and black pepper to prepare the potato salad.
Step 9: Sprinkle paprika over the potato salad for extra flavor and color.
Step 10: In a small bowl, combine diced tomatoes, chopped onion, parsley, lemon juice, and salt to prepare the fresh tomato salsa.
Step 11: Arrange the grilled sausages, roasted potato wedges, potato salad, and tomato salsa on serving plates.
Step 12: Garnish with chopped parsley and serve hot.
Storage and Reheating Tips
Store leftover sausages, potato wedges, potato salad, and salsa separately in airtight containers in the refrigerator for up to 4 days.
Reheat the sausages and wedges in the oven or air fryer at 375°F for several minutes until hot and crispy.
Potato salad and tomato salsa should be kept chilled and served cold for the best flavor and texture.
Avoid microwaving the potato wedges if possible, as they may lose their crispi
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