Potato salad with chicken sausages

Preparation Time 15 minutes

Ingredients (serves 4)
* 12 (about 500g) chats (baby coliban) potatoes, quartered
* 8 slices prosciutto
* 8 (about 500g) chicken sausages
* 4 celery sticks, ends trimmed, thinly sliced diagonally
* 4 green shallots, ends trimmed, thinly sliced
* 80g baby rocket leaves
* 85g (1/4 cup) good-quality whole-egg mayonnaise
* 2 tbs low-fat sour cream
* 1 tbs wholegrain mustard
* 2 tbs chopped fresh tarragon


Method
1. Preheat a grill on high. Cook the potato in a large saucepan of salted boiling water for 10 minutes or until tender. Refresh under cold running water. Drain.
2. Meanwhile, place the prosciutto on a baking tray. Cook under preheated grill for 2 minutes or until crisp. Remove from heat and coarsely chop. Cook the sausages under preheated grill for 10 minutes or until golden brown and cooked through.
3. Place the potato, prosciutto, celery, shallot, rocket, mayonnaise, sour cream, mustard and tarragon in a large bowl and gently toss until combined. Taste and season with salt and pepper.
4. Spoon the potato salad among serving plates. Serve with chicken sausages.

Source
Australian Good Taste
Recipe by Sarah Hobbs