Ingredients

• Small scrubbed white potatoes (cut in half) – 12
• Salt – to season
• Spring onion (finely sliced) – 6
• Sour cream – ¾ cup
• Good quality egg mayonnaise – ¾ cup
• Lemon juice – squeeze to taste
• Garlic clove (finely grated) – 1
• Dried basil – 1 tsp
• Cracked black pepper – to season
• Toasted pine nuts – ½ cup
• Olive oil – 1tbsp
• Gotzinger Continental Franks (sliced into 2cm thick pieces) – 1 pack

Method

1. Place the potatoes into a large pot, fill with water, season with salt and bring to the boil.
2. Drain the water once the potatoes are tender when pierced with a knife.
3. Place the potatoes in a large mixing bowl and toss with ¾ of the sliced spring onions (set the rest aside for the garnish).
4. Set aside until the potatoes are cool enough to be covered and then chill in the fridge until completely cooled down.
5. In a medium bowl, mix the sour cream, mayonnaise, lemon juice, garlic, dried basil, cracked black pepper, 2/3 of the pine nuts (set the rest aside for the garnish) and season with salt.
6. Pour the olive oil into a medium sized frying pan, then turn to a medium heat. Add the sausages to the pan and cook for about 5 minutes until they are quite golden brown with crunchy edges.
7. Once the sausages are ready, set them aside to cool slightly.
8. Remove the chilled potatoes from the fridge and fold the sauce through – ensure the potatoes are well coated.
9. Sprinkle the rest of the pine nuts over the top, followed by the crunchy pieces of sausage and a sprinkle of spring onions.
10. Once garnished, the potato salad is ready to be served.