Site search


Warm potato and sausage salad

publication date: Jul 14, 2010
author/source: Fiona Beckett
Download Print

I was writing the other day about foods that get chucked away and was surprised to find potatoes were one of the most common victims, especially new potatoes, I suspect, because they don't keep that well.  Well, here's a good way to use them up!

Serves 2
Time: about 25 minutes
Cost: about £1 a head

About 400g new potatoes
150g chunk of garlic sausage or bierwurst, skin removed and cut into small chunks or a pack of sliced garlic sausage, cut into strips
1 small red onion or half a medium one, peeled and finely chopped
About 8-10 small cornichons or gherkins, finely sliced or 2 large pickled cucumbers finely chopped
Salt and freshly ground black pepper
2-3 tbsp finely chopped parsley
For the dressing
1 level tsp Dijon mustard
A little salt and freshly ground black pepper
1 tbsp wine or cider vinegar
4 tbsp olive oil

Scrub or wash the potatoes and cut into even-sized pieces. Boil a large kettle of water, pour into a saucepan, bring back to the boil, add a little salt and tip in the potatoes. Cook for about 10 minutes till you can stick a knife in them without any resistance. Drain and cool for 5 or 10 minutes. Put all the ingredients for the dressing in a jar, put the lid on and shake vigorously. Chop the potatoes roughly and toss with the mustard dressing. Mix with the garlic sausage, chopped onion and cornichons. Check the seasoning, adding salt and pepper to taste and a splash of liquid from the pickled cucumber or cornichon jar if you think it needs zipping up. Sprinkle over the parsley and serve.

* You could also make this salad with frankfurters or cooked vegetarian sausages


If you've enjoyed this article why not visit the Beyond Baked Beans page on Facebook where you can contribute your own tips and recipes.