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.
Smoky sausage and potato salad
Ingredients
4
servings
-
- 275 g
- 750 g
- 150 g
- 50 g
- 1 tsp
- 2 tbsp
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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.
