Place the potatoes in a pot and cover with 2-inches of cold water. Bring potatoes to a gentle boil and cook until just tender.
While the potatoes cook, heat the oil in a skillet set over medium heat. Add the leeks and cook and stir until quite tender, about 5 to 6 minutes.
While the leeks cook, preheat your barbecue or indoor grill to medium-high.
When tender, spoon the leeks and the oil in pan into a heatproof bowl. When tender, drain the potatoes well and add them to the bowl, with carrot, mustard, vinegar, honey, parsley, salt and pepper. Toss to combine, and then cover bowl with foil to keep salad warm while you cook the sausages.
Grill the sausages 8 minutes, turning occasionally, or until cooked through. Serve the sausages with warm potato salad.
Note: The leeks, once cut, should measure about 1 cup. Choose your favourite variety of Thrifty Kitchens sausage for this recipe. Varieties in our fresh meats case include Italian, chorizo and beef.