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Ingredients
- 1kg washed baby potatoes (I leave the skins on)
- Approx 300g of your favourite sausages
- 100ml sunflower oil
- 30ml red wine vinegar
- 30ml water
- 1 tbsp Dijon mustard
- 1 tbsp wholegrain mustard
- A drizzle of maple syrup
- 2 large shallots, peeled and finely diced
- Salt and pepper
- 1 tbsp chopped tarragon or 2 tbsp chopped parsley
1. Cut the potatoes in half and cook them in salted water.
2. Cook the sausage. Allow to cool and slice thinly.
3. Meanwhile put the sunflower oil, vinegar, water, mustard, maple syrup, shallots, salt and pepper into a large bowl.
4. Drain the potatoes when cooked. Allow to cool just a little before adding them to the dressing, along with the sausages and herbs. The warm potatoes absorb the dressing much more successfully than cold. Also, the shallots mellow in the heat.
5. Check for seasoning, then serve warm or cold.
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