This hearty warm salad is a great way to use up leftover cooked potatoes from a Sunday roast. If you don’t have any ready cooked potatoes then peel 2 large baking potatoes and cut into chunks. Boil for 10mins until almost tender then drain thoroughly before frying. You can use any flavour of pork sausage you like just make sure they are good quality with a good percentage of minced pork. Pork and leek or herby Cumberland sausages work particularly well with this recipe. If you prefer a creamy dressing replace the olive oil with 6tbsp mayonnaise or crème fraiche and dollop on top of the salad.
- 4tbsp olive oil
- 1tbsp red wine vinegar
- 1tsp tomato ketchup
- 2tsp smooth mustard
- 1tsp runny honey
- Salt and freshly ground black pepper
- 1tbsp vegetable oil
- 6 thick pork sausages
- 175g cooked new potatoes, halved or thickly sliced
- 100g cherry tomatoes, halved
- 6 spring onions, trimmed and sliced
- 200g bag mixed salad leaves
To make the dressing, put the olive oil, vinegar, ketchup, mustard and honey in a small screw-topped jar. Season with salt and freshly ground black pepper, put on the lid and shake until well blended. Set aside.
Heat the vegetable oil in a large deep frying pan and fry the sausages for 10-12mins, turning frequently until browned and cooked through. Remove and drain on kitchen paper.
Add the potatoes to the pan juices and fry over a high heat for 5-6mins, turning once until crisp and golden. Add the cherry tomatoes and spring onions to the pan and fry for 1min. Slice the sausages and add to the pan.
Divide the salad leaves between four serving plates and top with the potato and sausage mixture. Season with a little more freshly ground black pepper and serve with the dressing.
If the sausages release a lot of fat when frying, drain some off before frying the potatoes. You’ll only need about 2tbsp fat left in the pan.