Grilled Veggie Sausage & Bell Peppers with Creamy Dill Potato Salad

Directions

1. Wash and dry all fresh produce.
2. Dice the potatoes after peeling and place them in a medium saucepan with a pinch of salt; cover with hot water and boil, then lower the heat and simmer until fork-tender, about 10–15 minutes.
3. Cut the bell peppers into quarters after trimming and seeding; toss them with a drizzle of olive oil, salt, and pepper in a bowl.
4. Heat a grill pan, outdoor grill, or skillet over medium-high heat.
5. Cook the peppers in the hot pan, turning occasionally, until they’re soft and lightly charred, about 7–8 minutes; transfer them to a plate and cover with aluminum foil.
6. Whisk mayo, apple cider vinegar, Dijon mustard, salt, and pepper in the reserved bowl to make a dressing.
7. Finely dice celery and add it to the dressing; strip dill leaves from the stems, mince, and fold into the mix; add minced shallot as well.
8. Return the pan to medium heat, coat with a little oil, and cook the vegan sausages until warmed through, turning as needed, about 5 minutes; remove from heat.
9. Drain the potatoes, rinse under cold water to cool, then fold them into the dill dressing with the peppers and any released juices; gently combine and taste for seasoning.
10. Slice the cooked peppers into bite-sized pieces and serve the potato salad with the sausages and peppers, dividing evenly between plates.