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

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.

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.