750 g baby potatoes
1 red capsicum diced
1 red onion diced
¼ C Golden Sun Cornichons (baby gherkins) chopped
1 handful fresh parsley chopped
700 g beef sausages
100 g mesclun salad mix
Dressing
4 tbsp mayonnaise
2 tbsp Greek yoghurt
1 tsp Dijon mustard
1.Wash the potatoes and place them in a large pot of salted water. Bring to a boil and cook for 12–15 minutes, or until fork-tender.
2. Drain and let the potatoes cool slightly. Once cool enough to handle, cut them into bite-sized pieces if necessary.
3. In a large mixing bowl, whisk together mayonnaise, Greek yoghurt, Dijon mustard, and a drizzle of the cornichon brine. Season with salt and pepper to taste.
4. Add the warm potatoes to the bowl with the dressing and toss gently to coat. The potatoes will absorb some of the dressing flavour as they cool.
5. Stir in the red capsicum, red onion, cornichons and parsley.
6. Heat a frying pan, griddle or BBQ and cook the sausages until well coloured and cooked through.
7. Serve the sausages with potato salad and salad leaves alongside.