Sausage, potato and gherkin salad

Sausage, potato and gherkin salad

By
From
The Frugal Cook
Serves
1
Photographer
Mike Cooper

Great leftover fare but dress the potatoes as soon as they cool down so that they absorb the dressing.

Ingredients

Quantity Ingredient
1 gteaspoon dijon mustard
1 tablespoon white wine vinegar
3 tablespoons olive oil
2-3 leftover freshly cooked potatoes
1/2 small onion, finely chopped
2 finely chopped gherkins, cornichons or a larger pickled cucumber
2-3 cooked sausages, thickly sliced
1 tablespoon parsley, finely chopped

Method

  1. Spoon the mustard into a medium-sized bowl. Add the vinegar and a little salt and pepper then whisk in the oil. Add a tablespoon of water and whisk that in too. Roughly slice the potatoes into the dressing. (At this point you can leave them overnight in the fridge but bring them and the sausages to room temperature before completing the salad) Add the finely chopped onion, gherkins and sliced sausages and parsley and toss together, adding a little more oil or vinegar if necessary.

Variations

  • You can make this with sliced garlic sausage rather than leftover sausages.

Thrifty tip

  • Gherkins and pickled cucumbers are useful ingredients to have to hand to zip up cold meats.
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