Instructions
Step 1. Preheat the oven to 425°F (220°C).
Step 2. Toss the cut potatoes for the fries with vegetable oil, salt, paprika, and garlic powder.
Step 3. Spread the fries in a single layer on a baking sheet.
Step 4. Bake for 35–40 minutes, turning halfway through, until golden and crispy.
Step 5. Place the cubed potatoes for the salad in a large pot and cover with water.
Step 6. Bring to a boil and cook for 12–15 minutes until fork-tender.
Step 7. Drain the potatoes and allow them to cool slightly.
Step 8. In a large bowl, combine mayonnaise, sour cream, Dijon mustard, relish, salt, pepper, and paprika.
Step 9. Fold in the cooked potatoes, chopped eggs, celery, and green onions.
Step 10. Mix gently until everything is evenly coated.
Step 11. Cover and refrigerate while preparing the sausages.
Step 12. Preheat a grill or grill pan to medium-high heat.
Step 13. Lightly brush the sausages with olive oil and season with garlic powder and black pepper.
Step 14. Grill the sausages for 10–12 minutes, turning occasionally, until browned and cooked through.
Step 15. Transfer the sausages to a serving platter.
Step 16. Arrange the crispy fries alongside the sausages.
Step 17. Spoon the chilled potato salad onto the platter or individual plates.
Step 18. Garnish the potato salad with a light sprinkle of paprika.
Step 19. Add the halved cherry tomatoes and sprinkle fresh parsley over the entire dish.
Step 20. Serve immediately and enjoy.
Storage and Reheating Tips
Store leftover sausages, fries, and potato salad separately in airtight containers in the refrigerator for up to 3 days.
Reheat sausages in a skillet or oven at 350°F (175°C) until heated through.
For best results, reheat fries in the oven or air fryer to restore crispness.
Keep the potato salad refrigerated and serve chilled.
Do not freeze the potato salad, as the texture may become watery after thawing.
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