Potato Salad with Sausages

Potato Salad with Sausages


Serves: 4


Blue Triangle 12 (about 500g) chats (baby coliban) potatoes, quartered
Blue Triangle 8 slices prosciutto
Blue Triangle 8 (about 500g) beef sausages
Blue Triangle 4 celery sticks, ends trimmed, thinly sliced diagonally
Blue Triangle 4 green shallots, ends trimmed, thinly sliced
Blue Triangle 80g baby rocket leaves
Blue Triangle 85g (¼ cup) good-quality whole-egg mayonnaise
Blue Triangle 2 tbs low-fat sour cream
Blue Triangle 1 tbs wholegrain mustard
Blue Triangle 2 tbs chopped fresh tarragon



  1. Preheat a grill on high. Cook the potato in a large saucepan of salted boiling water for 10 minutes or until tender. Refresh under cold running water. Drain.
  2. Meanwhile, place the prosciutto on a baking tray. Cook under preheated grill for 2 minutes or until crisp. Remove from heat and coarsely chop. Cook the sausages under preheated grill for 10 minutes or until golden brown and cooked through.
  3. Place the potato, prosciutto, celery, shallot, rocket, mayonnaise, sour cream, mustard and tarragon in a large bowl and gently toss until combined. Taste and season with salt and pepper.
  4. Spoon the potato salad among serving plates. Serve with chicken sausages.



 Serve them with this spicy potato salad to jazz up the flavour.

 Note: Not all images displayed on this page utilise Cape Grim Beef.

Pure Beef - The Way Nature Intended We hope you enjoy making and eating - this Cape Grim Beef dish. The array of recipes are updated continuously so please check the website for new additions.

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The quality and ‘value’ of meat should not be measured by how heavy a feedlot can grow their beef. Rather, we look after our animals from when they are born to when they are sent to Greenham – we try to give them a quality of life all the way through – and that’s why we end up with a really good product.

John Bruce - Cape Grim Beef Farmer, Stanley, TAS

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