Sticky sausage & potato salad

Sticky sausage & potato salad

This substantial summer salad is delicious warm - or make ahead and refrigerate overnight to let the flavours really blend.

By , 21 September 2015
Sticky sausage & potato salad
  • Ready in: 50 mins
  • Serves: 8
  • Price: 47p per serving
Nutritional Info
Each 162g serving contains
  • Fat med
  • Saturates med
  • Sugars low
  • Salt med
  • Energy 1043KJ 249KCAL
of your reference intake.
Typical energy values per 100g: 644kJ/154kcal.
  • 375g pack Extra Special Pork Chipolata Sausages
  • 1 tbsp coarse-grain mustard, plus 1 tbsp for the dressing
  • 2 tbsp clear honey
  • 600g baby potatoes (or new potatoes), halved or quartered, depending on size
  • 2 tbsp mild olive oil
  • 2 tsp cider vinegar
  • 1 small red onion, finely chopped
  • 75g Chosen by you Light Mayonnaise
  • 2 tbsp Chosen by you Fat Free Greek Style Yogurt
  • 2 large dill cucumbers, drained, then sliced or diced
  • Pre-heat the oven to 200C/180C Fan/Gas 6. Put the sausages in a large roasting tin. Cook for 12 minutes.

  • Mix 1 tbsp of the mustard with the honey. Add to the pan and stir to coat the sausages. Return to the oven for another 5-7 minutes, or until the sausages are cooked through.

  • Remove from oven. Put the sausages on a plate, leaving the honey glaze and oil in the tin. Once cool, cut the sausages into 1cm pieces.

  • Meanwhile, boil the potatoes until tender. Drain and put in a bowl.

  • Whisk together the oil and vinegar, and season. Toss with the potatoes, then add the red onion and leave to cool.

  • Mix the mayonnaise with 1 tbsp mustard and the yogurt. Stir into the potato salad with the sausages and dill cucumbers.