Summer calls for barbecues and relaxed hours under an open sky, and what could be better than a classic summer dish you can enjoy wherever you happen to be? With this recipe for grilled sausages and a fresh, homemade potato salad with a creamy herb dressing, you are well on your way to making some magical summer memories.
The recipe is simple but full of flavour, and shows you how a few ingredients can become a meal that is both filling and made for the pleasures of summer.
The secret star here is the homemade herb dressing, which gives the potato salad a fresh lift. Add a generous mix of fresh herbs from the garden to make the dish even more summery. And remember, the best thing about summer is sharing it, so this recipe is meant to be enjoyed in good company.
Grilled Sausages and Potato Salad with Creamy Herb Dressing – Your New Summer Favourite
Grilling is more than just a cooking technique – it is a summer tradition that brings people together. This recipe for grilled sausages and potato salad is a perfect example of summer food loved by children and adults alike. The potato salad, with its creamy herb dressing, is the ideal companion to the juicy grilled sausages. The fresh flavour of the herbs in the dressing complements the smoke from the barbecue in a way that will make your taste buds dance. The dish is easy to adapt to any barbecue – from evenings around a campfire on the beach to summer parties in the back garden. So light the barbecue, enjoy the long, light evenings and let this recipe for grilled sausages and potato salad become one of your summer traditions.
Potato salad and grilled sausages
Ingredients
Potato salad
- 900 g small potatoes
- 300 ml crème fraîche, ideally 18% fat
- 100 ml good-quality mayonnaise
- 1 bunch chives, finely chopped
- 1 handful parsley, finely chopped
- 1-2 pickled gherkins, finely chopped
- 2 tsp Dijon mustard
- 1 tsp onion powder
- Salt and freshly ground pepper
To serve
- 8 good-quality sausages
- A fresh green salad, optional
Method
- Boil the potatoes in their skins in a large pan of well-salted water, with a few parsley stalks if you like, for about 6 min.Then take the pan off the heat and leave the potatoes to stand in the cooking water, covered, for about 15 min. (depending on size). This gives them a pleasantly firm texture and keeps them from falling apart. Test with a skewer that the potatoes are tender before draining off the water.
- Peel the potatoes, leave them to cool and cut them into bite-sized pieces.
- Stir the crème fraîche, mayonnaise, Dijon mustard, chives, parsley, gherkins and onion powder together in a bowl, and season to taste with salt and freshly ground pepper.
- Fold the potatoes into the dressing and leave the salad to stand while you cook the sausages.
- Score the sausages along one side. Not deeply – about 1/3 of the way through.
- Cook the sausages over a campfire, on the barbecue or in a frying pan.
Over a campfire
- Build a good fire and set the grate over the top. Once the flames are dying down and the fire is thoroughly hot, spread the embers in an even layer so that any flames do not reach the grate.
- Grill the sausages until golden and heated through, turning them regularly.Push some of the embers and wood to one side if the sausages are browning too quickly.
On the barbecue
- Grill the sausages over indirect heat, without turning the burner up too high.Turn them regularly.
In a frying pan
- Cook the sausages over a low heat, in a little oil if needed. Cook them until golden on all sides.If they release any liquid, pour it off the pan so the sausages fry rather than boil.
Serving
- Serve the grilled sausages with the potato salad and, if you like, a fresh, crisp salad of seasonal vegetables.
Nutrition
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