Smoky Sausage and Egg Potato Salad
- Savory
- No cook
A hearty no-cook potato salad built for a barbecue: tender potatoes, hard-boiled eggs, sliced smoked sausage and gherkins in a mustard dressing.
- Total
- 30 min
- Prep 25 · Cook 5
- Serves
- 4
- Difficulty
- Easy
You'll practice: Folding
Instructions
-
Peel the hard-boiled eggs and cut them into 1 cm pieces. Slice the smoked sausage into 5 mm half-moons and cut the gherkins into 5 mm slices.
~8 min
-
Cut the cooked potatoes into 2 cm chunks and place them in a large mixing bowl.
~4 min
-
In a small bowl, stir the mayonnaise and mustard with 0.5 tsp salt and 0.25 tsp black pepper until smooth.
~3 min
Stirring the mustard into the mayonnaise first disperses it evenly, so the dressing coats every piece instead of leaving streaks of sharp mustard.
-
Add the eggs, smoked sausage and gherkins to the potatoes, pour over the dressing and fold gently until everything is coated.
~4 min
Folding rather than stirring keeps the egg yolks and potato chunks intact, so the salad stays chunky and the dressing doesn't turn cloudy.
Dress the potatoes while they are still slightly warm: they soak up more of the mustard dressing than cold ones do.
Fold rather than stir once the eggs go in, so the yolks stay in distinct pieces instead of clouding the dressing.
Folding Use a wide, gentle scoop-and-turn motion from the bottom of the bowl. Stop as soon as everything is coated; over-folding crushes the yolks and breaks up the potatoes.
-
Snip the chives over the top and serve at room temperature.
~2 min
Serving at room temperature lets the chilled dressing loosen and the flavours come through, since cold dulls the taste of mustard and sausage.
