Preparation
- Preheat the barbecue or grill to high. Using the tip of a sharp knife, score diagonal slashes in the sausages at 1-2cm intervals then grill for 10-12 minutes, turning occasionally until crispy and curling up at the edges. Set aside.
- Meanwhile, add the new potatoes to a pan of cold water, halve or quarter any larger potatoes in the pack. Bring to the boil. Simmer for 15 minutes until just fork tender. Drain well and season.
- In a small bowl, combine the soured cream, finely chopped gherkins and mustard for a bit of a kick, then stir in the roughly chopped parsley for colour along with plenty of black pepper for warmth.
- Slice the smoky sausage into bite-size pieces then toss with the potatoes and dressing. Serve the salad at room temperature.
Up your potato salad game with this Eastern European-style side. Toss tender new potatoes with crispy barbecued Hungarian sausage slices and coat with a soured cream, gherkin and mustard dressing.