Italian Sausage, Spinach & Tomato Potato Salad
Italian Sausage, Spinach & Tomato Potato Salad
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 tbsp wholegrain mustard
- 1 tbsp fresh lemon juice
- 1 tsp honey
- 1 garlic clove, crushed
- 4 celery sticks, ends trimmed, thinly sliced
- 60g (1/3 cup) marinated split green olives
- 100g baby spinach leaves
Instructions
- 1
Cook 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.
15 min - 2
Meanwhile, 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.
12 min - 3
Spray the tomatoes with olive oil spray and season with salt and pepper. Cook, turning occasionally, for 2 minutes or until tender.
2 min - 4
Whisk together the yoghurt, mustard, lemon juice, honey and garlic in a small bowl. Season with salt and pepper.
- 5
Cut 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.
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