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Potato salad with chicken sausages

  • 0:15 Prep
  • 0:10 Cook
  • 4 Servings


  • 12 (about 500g) chats (baby coliban) potatoes, quartered
  • 8 slices prosciutto
  • 8 (about 500g) chicken sausages
  • 4 celery sticks, ends trimmed, thinly sliced diagonally
  • 4 green shallots, ends trimmed, thinly sliced
  • 80g baby rocket leaves
  • 85g (1/4 cup) good-quality whole-egg mayonnaise
  • 2 tablespoons low-fat sour cream
  • 1 tablespoon wholegrain mustard
  • 2 tablespoons chopped fresh tarragon


  • 1
    Preheat 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.
  • 2
    Meanwhile, 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.
  • 3
    Place 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.
  • 4
    Spoon the potato salad among serving plates. Serve with chicken sausages.

Source: taste.com.au


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