Grilled Sausages with Creamy Mashed Potatoes and Cucumber Tomato Salad

Instructions

Step 1. Place the potatoes in a large pot and cover with salted water. Bring to a boil and cook for 15–20 minutes, or until fork-tender.

Step 2. While the potatoes cook, heat olive oil in a large skillet or grill pan over medium heat.

Step 3. Add the sausages and cook for 10–12 minutes, turning frequently, until evenly browned and fully cooked through.

Step 4. Season the sausages lightly with garlic powder and black pepper during the last few minutes of cooking.

Step 5. Drain the cooked potatoes and return them to the pot.

Step 6. Add butter, warm milk, salt, and black pepper. Mash until smooth and creamy.

Step 7. Stir in the chopped dill or parsley and keep warm.

Step 8. In a large bowl, combine the cucumbers, tomatoes, and red onion.

Step 9. In a separate bowl, whisk together the sour cream, mayonnaise, lemon juice, dill, salt, and black pepper.

Step 10. Pour the dressing over the vegetables and toss gently until evenly coated.

Step 11. Let the salad chill for 10 minutes before serving.

Step 12. Arrange the mashed potatoes, grilled sausages, and cucumber tomato salad on serving plates.

Step 13. Garnish the mashed potatoes with additional dill or parsley if desired.

Step 14. Serve immediately while warm.

Storage and Reheating Tips

Store leftover sausages, mashed potatoes, and salad in separate airtight containers in the refrigerator for up to 3 days.

Reheat the sausages in a skillet over medium heat or in a 350°F (175°C) oven until warmed through.

Reheat the mashed potatoes with a splash of milk and stir well to restore their creamy texture.

The cucumber tomato salad is best enjoyed within 1–2 days and should be kept refrigerated.

Avoid freezing the salad, as the vegetables and dressing may separate after thawing.

For the best flavor, prepare the salad fresh and add the dressing just before serving.