This warm sausage salad featuring new baby potatoes, fresh green beans, eggs, and parsley makes a great easy-to-make summer meal. Light but filling at the same time, it tastes better when eaten outside!
In summer, there is nothing better than time spent in nature. Sitting or laying on the grass gazing at the sky exploring funny-shaped clouds and birds passing by. Sun shining, bees buzzing, birds singing… Peace and relaxation. What else do you need?
Well, there is one thing that makes this whole experience even better. A head-spinning smell and a sizzling appetite-enhancing sound of meat grilled over charcoal. Pork, beef, turkey, chicken, fish, you name it. I always lean towards leaner meats but the world doesn’t revolve around me so anything that gets more votes on that day goes.
Today was my day: it was a flavorful, juicy, white-fleshed fish that was getting cooked. I’m a fan of salmon but any other fish is still better than meat for me (high five if you’re with me).
There is one problem, though. Not a problem actually, more like an unpleasant experience. You have to actually wait for food! Who would have thought, right?
You see, here in Lithuania, not everyone has a grill. It’s more like a modern thing while elders prefer an old good mangal. What’s that? It’s sort of a stainless steel box like a fire pit. I don’t even know how to explain it better. You can see it in the photos above.
So to get it ready we have to burn some wood to get enough charcoal at first. Only then the cooking part starts. Depending on the kind of wood and its dryness level, this process can take up to an hour and a half (!). I mean, I’m patient but not THIS patient.
That’s why usually we throw together something light to have before the main meal. Today I made this Potato, Green Bean, and Sausage Salad also featuring eggs and parsley.
New potatoes from this year’s crop, fresh green beans, eggs and sausage from the farmers’ market. Super simple yet so fresh and delicious. I loved this salad so much that I would be easily able to pass on the fish and have it as my main meal alone. Just increase the portions and that’s it!
This sausage salad tastes better when eaten outside (seriously!). It’s not the reason I’m calling it perfect for summer, though.
Green beans! That’s the main reason. Their peak season is short and they are mainly available in summer. I’ll always try to eat as much of these nutritious pods as possible while they are in season. You still have some time this year so hurry up!
Potato, Green Bean, and Sausage Salad
- 1/2 lb (230g) green beans
- 1/2 lb (230g) smoked sausage , chorizo, andouille, or any other
- oil , for frying
- 1 clove garlic , chopped
- 1 lb (450g) boiled baby potatoes , cut into halves
- 2 tablespoons red wine vinegar
- a handful of parsley , chopped
- salt , to taste
- 4 hard-boiled eggs , cut into 2-4 pieces
- Boil the green beans for two minutes and drain. Set aside.
- Slice the sausage. Heat some oil in a skillet and fry the sausage slices together with the chopped garlic for 1 minute, stirring. Add the potatoes and toss well. Cook for another 1-2 minutes.
- Transfer everything to a large bowl. Add the beans, vinegar, parsley, and salt. Toss. Transfer to plates, top with the boiled eggs, and serve. Enjoy!
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