Sausage and Baby Potatoes Salad

Unlike other extra-rich dressings for potato salads, this mustard vinaigrette is light. You may also try this recipe with schublig or veal bratwurst sausages.


Serves 5  Prep Time 20 mins

2 pieces Italian garlic sausages, boiled, pan-fried, and sliced
2 pieces Hungarian sausages, boiled, pan-fried, and sliced
2 white onions, finely sliced
250 grams baby potatoes, rinsed,cooked, and cooled

For the Creamy Mustard Vinaigrette
1/2 teaspoon finely chopped garlic
1 teaspoon Dijon mustard
1/4 to 1/3 cup extra virgin olive oil
1 tablespoon heavy cream
1 tablespoon lemon juice
salt and pepper to taste

1  Toss the sausages, onions, and baby potatoes together.

2  In a bowl, mix chopped garlic and mustard. Slowly incorporate the olive oil until an emulsion is achieved, then add the heavy cream and lemon juice. Season to taste.

3  Toss dressing mixture with the sausages and potatoes.

Photography by David Hanson | Styling and Food Preparation: Sharlene Tan

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