Fresh basil and sweet cherry tomatoes turn grilled sausage and potatoes into a main course salad that will also hold really well for lunch the next day.

Ingredients

• 1 1/2 lbs (750 g) fingerling potatos
• 3 tbsp olive oil
• salt and freshly ground pepper
• 2-3 hot Italian or fresh chorizo sausages
• 2 cups cherry tomatoes, cut in half
• 1/4 cup slivered pitted kalamata olives
• 1/2 cup slivered basil leaves
• 1 tbsp balsamic vinegar
• 1 tsp regular or grainy Dijon mustard

Directions

1. oil grill, preheat BBQ to medium

   2. Place potatoes in a pot and add enough cold salted water to cover. Boil just until almost tender (4 minutes). Drain. Cut thick ones vertically in half. Place potatoes in a medium bowl. Add 1 tbsp oil, salt and pepper. Stir to coat.

   3. Place sausages on grill and turn occasionally until cooked through (15 minutes). Once potatoes are tossed with oil, skewer and arrange on grill. Grill until tender, 4-6 minutes per side. Transfer to large bowl. Slice sausages and add to bowl with potatoes, tomatoes, olives and basil.

   4. Whisk remaining 2 tbsp oil with vinegar and mustard. Toss with potatoes. Add salt to taste.