This hearty, warm, fried potato and sausage 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. And even if you're not using up leftovers, this is a great cheap family meals.
You can use any type 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 6 tbsp mayonnaise or crème fraîche and dollop on top of the salad.
Ingredients
- 4 tbsp olive oil
- 1 tbsp red wine vinegar
- 1 tsp tomato ketchup
- 2 tsp smooth mustard
- 1 tsp runny honey
- Salt and freshly ground black pepper
- 1 tbsp 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
WEIGHT CONVERTER
Method
- 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.
Top tip for making fried potato and sausage salad
If the sausages release a lot of fat when frying, drain some off before frying the potatoes. You’ll only need about 2 tbsp fat left in the pan.
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