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.
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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
Restaurants & Retailers
True South
Black Rock, VIC
Wayside Inn, South Melbourne VIC
Berardos Bistro on the Beach, Noosa
Roaring Grill
301 Elizabeth Street, North Hobart
The Emerson, Commercial Road
South Yarra
From the lush pastures of tasmania comes the finest quality hand-selected beef. Wholesome grass-fed beef, tender and rich in flavour