Serves 4-6

In search of the perfect side dish to accompany your BBQ this summer? Look no further than this recipe of Creamy Potato Salad with Crunchy Continental Franks.

  • Ingredients

    • Small scrubbed white potatoes (cut in half) – 12
    • Salt – to season
    • Spring onion (finely sliced) – 6
    • Sour cream – ¾ cup
    • Good quality egg mayonnaise – ¾ cup
    • Lemon juice – squeeze to taste
    • Garlic clove (finely grated) – 1
    • Dried basil – 1 tsp
    • Cracked black pepper – to season
    • Toasted pine nuts – ½ cup
    • Olive oil – 1tbsp
    • Gotzinger Continental Franks (sliced into 2cm thick pieces) – 1 pack
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  • Instructions

    • Place the potatoes into a large pot, fill with water, season with salt and bring to the boil.
    • Drain the water once the potatoes are tender when pierced with a knife.
    • Place the potatoes in a large mixing bowl and toss with ¾ of the sliced spring onions (set the rest aside for the garnish).
    • Set aside until the potatoes are cool enough to be covered and then chill in the fridge until completely cooled down.
    • In a medium bowl, mix the sour cream, mayonnaise, lemon juice, garlic, dried basil, cracked black pepper, 2/3 of the pine nuts (set the rest aside for the garnish) and season with salt.
    • Pour the olive oil into a medium sized frying pan, then turn to a medium heat. Add the sausages to the pan and cook for about 5 minutes until they are quite golden brown with crunchy edges.
    • Once the sausages are ready, set them aside to cool slightly.
    • Remove the chilled potatoes from the fridge and fold the sauce through – ensure the potatoes are well coated.
    • Sprinkle the rest of the pine nuts over the top, followed by the crunchy pieces of sausage and a sprinkle of spring onions.
    • Once garnished, the potato salad is ready to be served.

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