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Ingredients

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

Method

Step 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.
Step 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.
Step 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.
Step 4 Spoon the potato salad among serving plates. Serve with chicken sausages.

Potato salad with chicken sausages

How to make Potato salad with chicken sausages

Ingredients

Method