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Spring Sausage & Potato Salad

Ready in 1 hour

Serves 4 people

Recipe by Courtney Anderson


1 package Pine View Farms Bratwurst sausage

4 cups Kale

2 Peppers (red, orange, yellow or green)

1 Leek

4 cups mini potatoes (about 32)

4 eggs

Fresh Dill

1 lemon

2 tbsp olive oil

1 tsp Himalayan salt


3 tbsp olive oil

2 tsp Apple cider vinegar

2 tsp- 1 tbsp Dijon Mustard

1 tsp Honey

Black Pepper


  1. Preheat oven to 400F.
  2.  On a baking sheet lined with parchment paper, add potatoes sliced in half. Drizzle with oil and a sprinkle of salt and pepper. Roast for 30 minutes (or until tende.
  3. On a baking sheet lined with parchment paper or in a cast iron pan, add sausage and bake for 20 minutes, flipping half way through.
  4.  In a large pan on stove top, heat to medium with 2 tsp olive oil, add diced peppers, leeks and season with salt. Sauté till lightly browned.
  5.  Rinse kale and remove stem from middle. Rip into bite size pieces and place in a large bowl. Add juice of 1 lemon, 1 tbsp olive oil and 1 tsp salt. Massage kale until reduced to 1/2 the size.
  6. Add sautéed leeks, potatoes, red peppers, diced sausage and fresh dill to kale. Drizzle with dressing and toss to combine. Top with hard boiled eggs.
  7. To make dressing: Add all ingredients together and mix till combined.