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This hearty salad takes only a few minutes to prepare before chilling. The combination of gouda, frankfurters, capsciums, potatoes and corn in a paprika yoghurt dressing is sure to become a family favourite.
Try to cook potatoes a day ahead; the flavour will be improved. About 2 cups (380 g/13 oz) cooked rice may be used in this salad in place of the potatoes.
1. Cut 6 cooked turkey or chicken sausages into thin rounds and place in a serving bowl. Peel and dice 500 g (1 lb) waxy potatoes cooked the previous day (see Cook's Tip). Slice 1 small white onion into thin rings. Cut 12 large red radishes into quarters. Add potatoes, onions and radishes to bowl.
2. Whisk 3 tablespoons balsamic vinegar, 3 tablespoons vegetable oil, 1 teaspoon whole-grain mustard and salt and pepper to taste. Stir into salad. Add 2 tablespoons finely chopped fresh parsley.