Salad Fever continues at Chez KP with ongoing inspiration from ‘Tossed‘.

Warm potato and sausage salad
8 small potatoes, unpeeled
olive oil
sea salt
6 sausages (I used Cornish, spicy would work well too)
rocket (arugula)
300g semi dried cherry tomatoes
1 head garlic, cloves separated but unpeeled
1 tablespoon dijon mustard
2 tablespoons tarragon white wine vinegar

  1. Preheat oven to 200 degrees. Place potatoes and garlic in a baking dish and bake for 20 – 30 minutes until potatoes are just tender.
  2. Remove potatoes from pan, squash gently with potato masher until slightly flattened and skins burst.
  3. Return to baking dish and drizzle with olive oil. Roast for another 15 – 20 minutes until cooked through and crispy golden.
  4. Meanwhile, cut sausages into chunks and cook in a frypan.
  5. Assemble rocket and tomatoes in a salad bowl. Toss sausage and potato through. Dress to serve

To make dressing:

  1. Squeeze flesh of garlic out of skins.
  2. Combine garlic flesh and all other ingredients in a jar and shake until thoroughly combined.