Crunchy celery and creamy honey-mustard dressing are among this salad’s many charms. A continental potato salad made with lean sausages makes for great Friday-night fare.
Ingredients
- 650g baby coliban (chat) potatoes
- 375g (about 8) Peppercorn Extra Lean Sausage Italian Style
- Olive oil spray
- 1 x 200g punnet grape tomatoes
- 70g (1/4 cup) low-fat yoghurt
- 1 tablespoon wholegrain mustard
- 1 tablespoon fresh lemon juice
- 1 teaspoon honey
- 1 garlic clove, crushed
- 4 celery sticks, ends trimmed, thinly sliced
- 60g (1/3 cup) marinated split green olives
- 100g baby spinach leaves
Method
- Step 1Cook the potatoes in a large saucepan of salted boiling water for 15 minutes or until tender. Drain. Cut in half and place in a large heatproof bowl.
- Step 2Meanwhile, heat a barbecue flatplate or large frying pan on high. Spray the sausages with olive oil spray. Cook, turning occasionally, for 12 minutes or until golden and cooked through. Transfer to a plate and cover with foil to keep warm.
- Step 3Spray the tomatoes with olive oil spray and season with salt and pepper. Cook, turning occasionally, for 2 minutes or until tender.
- Step 4Whisk together the yoghurt, mustard, lemon juice, honey and garlic in a small bowl. Season with salt and pepper.
- Step 5Cut the sausages into 1cm-thick slices. Add the sausage, tomatoes, celery, olives and spinach to the potato and gently toss to combine. Pour over the dressing and toss to coat. Serve.
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1756 kj
Energy
24g
Fat Total
10g
Saturated Fat
8g
Fibre
19g
Protein
56mg
Cholesterol
997.94mg
Sodium
8g
Carbs (sugar)
29g
Carbs (total)
Notes
Make it super healthy: Omit the wholegrain mustard and marinated green olives. Per serve: 19g protein, 8.5g fat (3g saturated fat), 36g carb, 6.5g dietary fibre, 1235kJ (295 cals). ((( More options ))) Spicy sausage, pumpkin & spinach salad: Replace the potatoes with 700g butternut pumpkin, deseeded, peeled, cut into 3cm pieces. Replace the Italian-style sausages with 6 (about 500g) Spicy Lamb Sausages North African Style. Replace the honey with 1 tbs tomato chutney. In step 1, cook the pumpkin in a large saucepan of salted boiling water for 7-10 minutes or until tender. Drain. Transfer to a large heatproof bowl. Add 1 tbs chopped fresh mint to the dressing in step 3. Week 3 Italian sausages with tabouli & yoghurt: Omit the potatoes, mustard and honey. Replace the grape tomatoes with 3 egg tomatoes, finely chopped. Finely chop the celery and olives. Replace the baby spinach with 1 cup chopped fresh continental parsley leaves and 1 cup chopped fresh mint leaves. Omit step 3. Prepare 170g (1 cup) burghul following packet directions or until tender. Drain. In step 4, combine the burghul, tomatoes, lemon juice, garlic, celery, olives, parsley and mint in a large bowl. Season with salt and pepper. Divide among serving plates and serve with the sausages and yoghurt. Chicken sausages with sweet potato & beetroot: Omit the tomatoes and celery. Replace the potatoes with 600g orange sweet potato (kumara), peeled, cut into 4cm wedges. Replace the Italian sausages with 8 chicken sausages. In step 1, cook the sweet potato in a large saucepan of salted boiling water for 7-10 minutes or until tender. Drain. Transfer to a large heatproof bowl. In step 5, add the olives, spinach and 1 x 400g can whole baby beetroots, drained, cut into quarters, to the sweet potato and toss to combine. Divide the sweet potato mixture among serving plates and drizzle over the dressing. Serve with the sausages.
- Author: Kim Meredith
- Image credit: Ben Dearnley
- Publication: Australian Good Taste