Ingredients
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12 (about 500g) chats (baby coliban) potatoes, quartered
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8 slices prosciutto
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8 (about 500g) chicken sausages
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4 celery sticks, ends trimmed, thinly sliced diagonally
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4 green shallots, ends trimmed, thinly sliced
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80g baby rocket leaves
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85g (1/4 cup) good-quality whole-egg mayonnaise
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2 tablespoons low-fat sour cream
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1 tablespoon wholegrain mustard
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2 tablespoons chopped fresh tarragon
Method
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1Preheat 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.
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2Meanwhile, 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.
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3Place 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.
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4Spoon the potato salad among serving plates. Serve with chicken sausages.
Source: taste.com.au
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