• 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.