Hot Sausage And Potato Salad
|New potatoes||675 Gram, scraped|
|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|
|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)|
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.