You are here

Hot Sausage And Potato Salad

Meat.Bible's picture
Ingredients
  New potatoes 675 Gram, scraped
  Salt To Taste
  Freshly ground black pepper To Taste
  Chipolatas 450 Gram (Fresh)
  Spring onions 1 Bunch (100 gm), cleaned and trimmed
  Canned pineapple cubes 340 Gram, diced (Or Rings)
  Finely chopped parsley 15 Milliliter (1 Spoon)
  Gherkins 6 , sliced
For dressing
  Oil 45 Milliliter (3 Spoons, 15 Milliliter Each)
  Wine vinegar 15 Milliliter (1 Spoon)
  Dry mustard 1 1⁄2 Pinch (Large Pinch)
  Garlic 1 Clove (5 gm), crushed
  Lettuce 1 (For Garnish)
Directions

Boil the potatoes in salted water until just tender.
Drain, cut into quarters and keep warm.
Grill or fry the chipolatas until cooked through and well browned, then drain and cut each one into three slanting slices; keep warm.
Slice half the onions and place in a bowl with the drained pineapple, parsley and gherkins.
Mix the dressing ingredients, 1 X 15 ml spoon (1 tablespoon) pineapple juice and plenty of seasonings together and add to the pineapple mixture with the hot potatoes and chipolatas.
Toss thoroughly and serve at once garnished with the remaining spring onions and with lettuce or endive.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Potato

Rate It

Your rating: None
4.15
Average: 4.2 (20 votes)