Potato Salad with Sausages
Serves: 4
Ingredients
12 (about 500g) chats (baby coliban) potatoes, quartered
8 slices prosciutto
8 (about 500g) beef sausages
4 celery sticks, ends trimmed, thinly sliced diagonally
4 green shallots, ends trimmed, thinly sliced
80g baby rocket leaves
85g (¼ cup) good-quality whole-egg mayonnaise
2 tbs low-fat sour cream
1 tbs wholegrain mustard
2 tbs chopped fresh tarragon
Method
- 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.
- 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.
- 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.
- Spoon the potato salad among serving plates. Serve with chicken sausages.
Tips
Serve them with this spicy potato salad to jazz up the flavour.
Note: Not all images displayed on this page utilise Cape Grim Beef.
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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Knowing that the beef is selected from only Angus and Hereford cattle in the north-western corner of Tasmania you can be assured it is fed on some of the most lush green pastures in the country.
Brent Farrell, Brents Restaurant
Restaurants & Retailers
Garagistes, 103 Murray Street, Hobart TAS
The Botanical, 169 Domain Rd South Yarra VIC
Coppersmith Hotel
435 Clarendon St
South Melbourne
Black Cow Bistro, 70 George St, Launceston TAS
Burger Project, World Square
644 George St, Sydney
From the lush pastures of tasmania comes the finest quality hand-selected beef. Wholesome grass-fed beef, tender and rich in flavour