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.
2 thick slices gouda cheese
6 frankfurters (hot dogs), thinly sliced
1 orange and 1 red capsicum (bell pepper)
3 medium, unpeeled, cooked potatoes
1 can (420g) corn, drained and rinsed
8 small gherkins in vinegar, thinly sliced
2 tablespoons vegetable oil
2 tablespoons white wine vinegar
2 tablespoons vinegar from jar of gherkins
1⁄2 cup (125g) yoghurt
pinch of sugar
1⁄4 teaspoon ground sweet paprika
salt and freshly ground black pepper
1⁄2 cup (30 g) finely chopped chives
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Directions Preparation:1hour › Ready in:1hour
Cut cheese into strips. Place in a bowl with frankfurters. Halve capsicums and cut into small cubes. Peel potatoes and cut into small cubes. Add capsicums, potatoes, corn and gherkins to bowl and mix well.
Whisk oil, white wine vinegar and vinegar from gherkins in a bowl. Stir in yogurt, sugar and ground paprika. Add salt and pepper to taste. Stir into salad. Chill, covered, 1 hour.
Taste salad just before serving. Add more salt and pepper to taste. Sprinkle with chives.
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.
sausage, potato and radish salad
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.