Sticky sausage & potato salad

Name: Sticky sausage & potato salad | Asda Good Living
Total time: 50 min
Yield: 8
Cuisine: American
Ingredients: 375g pack Extra Special Pork Chipolata Sausages; 1 tbsp coarse-grain mustard, plus 1 tbsp for the dressing; 2 tbsp clear honey; 600g baby potatoes (or new potatoes), halved or quartered, depending on size; 2 tbsp mild olive oil; 2 tsp cider vinegar; 1 small red onion, finely chopped; 75g Chosen by you Light Mayonnaise; 2 tbsp Chosen by you Fat Free Greek Style Yogurt; 2 large dill cucumbers, drained, then sliced or diced

This substantial summer salad is delicious warm - or make ahead and refrigerate overnight to let the flavours really blend

By Asda Good Living,21st September 2015

(4 votes)

Cook: 50 Mins

Serves: 8

Price: 47p per serving

Nutritional Information

Each 162g serving contains

Energy
1042kj
249kcal

12%

Fat
14.7g

Med
21%

Saturates
3.9g

Med
20%

Sugars
6.8g

Med
8%

Salt
1.30g

Med
22%

of your reference intake.
Typical energy values per 100g:
643kj/154kcal

Ingredients

375g pack Extra Special Pork Chipolata Sausages

1 tbsp coarse-grain mustard, plus 1 tbsp for the dressing

2 tbsp clear honey

600g baby potatoes (or new potatoes), halved or quartered, depending on size

2 tbsp mild olive oil

2 tsp cider vinegar

1 small red onion, finely chopped

75g Chosen by you Light Mayonnaise

2 tbsp Chosen by you Fat Free Greek Style Yogurt

2 large dill cucumbers, drained, then sliced or diced

Method

Pre-heat the oven to 200C/180C Fan/Gas 6. Put the sausages in a large roasting tin. Cook for 12 minutes.

Mix 1 tbsp of the mustard with the honey. Add to the pan and stir to coat the sausages. Return to the oven for another 5-7 minutes, or until the sausages are cooked through.

Remove from oven. Put the sausages on a plate, leaving the honey glaze and oil in the tin. Once cool, cut the sausages into 1cm pieces.

Meanwhile, boil the potatoes until tender. Drain and put in a bowl.

Whisk together the oil and vinegar, and season. Toss with the potatoes, then add the red onion and leave to cool.

Mix the mayonnaise with 1 tbsp mustard and the yogurt. Stir into the potato salad with the sausages and dill cucumbers.